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Tomato Basil Soup With Chicken and Mushrooms
A wonderful cream of tomato soup with chicken, mushrooms, and fresh basil. This would be great for lunch.Ingredients:
• 1/2 cup chopped shallots
• 1 garlic clove, minced
• 1 tsp. olive oil
• 1 (28 oz) can Roma tomatoes, undrained and cut in chunks
• 1/2 c. water
• 1/4 c. fresh basil leaves, snipped
• 1/2 tsp. instant chicken boullon granules
• 1/2 tsp. granulated sugar
• 1/2 tsp. freshly ground black pepper
• 2 c. fresh Roma tomatoes, chopped, divided
• 1 c. milk
• 2 chicken breast halves, cut in small chunks
• 1/2 c. sliced fresh mushrooms
Method:
In a 2-quart saucepan, combine shallots, garlic and oil. Cook over medium heat 3 to 3 1/2 minutes or until tender, stirring frequently. Add canned tomatoes, water basil, bouillon, sugar and black pepper. Cook 5 to 8 minutes or until mixture is hot and flavors are blended, stirring occasionally. Remove from heat. Combine half tomato mixture, 1 cup fresh Roma tomatoes and 1/2 cup milk in food processor or blender. Process until smooth. Set puree aside. Repeat with remaining ingredients. Return puree to saucepan. Add Chicken and mushrooms, cooking over medium heat 10 minutes or until soup is hot and chicken is cooked, stirring occasionally. Spoon into serving dishes.
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