Instructions: 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 of 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.

Makes 6 servings.

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