Asian Chicken and Corn Soup

1 tablespoon vegetable oil

10 button mushrooms, sliced thin

10 small oyster mushrooms, sliced thin

1 (3 ounce) package enoki mushrooms, roots removed

¼ cup chopped onion

¼ cup chopped celery

¼ cup chopped green bell pepper

¼ cup chopped carrot

3 cloves garlic, smashed

salt and pepper to taste

2 (14.5 ounce) cans chicken broth

1 (15 ounce) can cream-style corn

1 (5 ounce) can chunk white chicken (such as Swanson®), drained

1 tablespoon rice wine vinegar

2 teaspoons Chinese five-spice powder

1 tablespoon cornstarch

½ cup cold milk

15 leaves fresh Thai basil, chopped

Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.