Tomato With Sweet Corn Soup

• 1/2 can golden sweet corn
• 1 c. diced tomatoes (1/2 x 1/2-inch)
• 1/2 c. mushroom, sliced
• 1/3 c. lima beans or green peas
• 6 c. soup stock
• 2 Tbsp. oil
• 2 tsp. salt
• 1/2 Tbsp. wine
• 4 Tbsp. cornstarch (make paste)
• 4 Tbsp. water (make paste)
• 1 egg white

1. Heat oil in frying pan.
2. Sprinkle in wine and pour in soup stock immediately, then add sweet corn and mix well.
3. Cook until soup boils.
4. Season with salt.
5. Add mushrooms, tomatoes and lima beans.
6. When it boils again, reduce the heat to low and pour in the cornstarch paste slowly.
7. Stir well until thickened.
8. Beat egg white and sprinkle into soup carefully.
9. Turn off heat immediately.
10. Pour into soup bowl and serve.

golden sweet corn, tomatoes, mushroom, beans, soup stock, oil, salt, wine, cornstarch, water, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=453962 (may not work)