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Chinese Velvet Corn Soup
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| 6 quarts | water |
| 1/4 cup | soup base |
| 4 Tablespoons | reduced sodium soy sauce |
| 1 teaspoon | Asian, (dark) sesame oil |
| 6 | eggs, lightly beaten |
| 4 cups 2 % | milk |
| 4 Tablespoons | cornstarch |
| 8 cups | corn kernals |
| 10 cups | fresh spinach or 4 10 ounce boxes frozen chopped spinach , thawed and squeezed dry |
Combine the water, soup base, soy sauce and sesame oil in a medium saucepan; bring to a boil.
Slowly pour in the eggs, stirring constantly with a fork to form shreds of egg. Mix the corn starch with the milk and add to the broth. Stir in the corn and the spinach. Simmer until heated through 3 - 5 minutes.
1 1/2 gallons
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