Chicken Corn & Mushroom Soup

Preparation:Wash the mushrooms thoroughly and finely chop. Crush, peel and finely chop the garlic. In a small bowl, lightly beat the egg and set aside. In another small bowl, dissolve 1 tablespoon cornstarch with 2 tablespoons water and set aside. To Cook:Heat oil in a medium size pot over medium-high heat. When the oil is hot, add chopped mushrooms and garlic. Cook and stir for 1 to 2 minutes. Add salt, cream style corn, chicken broth and water. Stir well, cook for approximately 4 to 5 minutes to bring a full boil. Stir the dissolved cornstarch and add to soup. Stir until the soup becomes slightly thickened. Beat the egg again then slowly pour into the hot soup. Cook and stir for a few seconds. Serve hot.