"Chinese Mushroom Soup" - cooking recipe

Ingredients

3 (10 3/4 oz.) cans chicken broth
1 Tbsp. cornstarch
1/2 c. diced cooked ham
1 tsp. dried green onion
1 (8 oz.) can bamboo shoots, sliced
3/4 c. frozen peas
1/2 lb. fresh mushrooms, sliced
3 Tbsp. dry white wine
1 tsp. soy sauce
1/8 tsp. pepper
2 egg whites, lightly beaten

Preparation

Combine first 4 ingredients into a small Dutch oven.
Bring to a boil.
Reduce heat and simmer 5 minutes, stirring occasionally. Add bamboo shoots and peas.
Continue cooking for 4 minutes.