2 (29 ounce) cans beef broth
2 eggs, beaten
1 1/2 cups white wine
1 (20 ounce) can chicken broth
In a 2 quart saucepan gently cook bouillon cube with pulsing motion to loosen; remove from heat. Stir in eggs, wine, broth, and corn. Continue cooking 1 minute, stirring constantly.