Add mushrooms, chayote, zucchini, carrots and baby corn, bring soup to a boil, then turn down heat and simmer until the vegetables are cooked, 3 to 4 minutes.

gentle boil over medium heat, whisking constantly. 2. Let the mixture simmer for 3-5 minutes over low heat being careful not to scorch. 3.

Bring to a boil. Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally. Add vegetables to skillet; bring to a boil. Cook 3 to 5 minutes or until vegetables are crisp-tender.