Ladle oil over top, being careful to remove only oil and not tomato liquid at bottom of pot.

Reserve all the tomato liquid and chop the tomatoes fine.

Crush tomatoes in your fingers before adding to peppers, with tomato liquid, and cook over low heat until mushroom mixture is ready.

Use the soaking liquid in place of some of the tomato liquid.

Cook about 2 minutes or until most of the tomato liquid has evaporated.

Stir in tomato liquid, diced half-tomato and remaining ingredients.

Pour 1/4 cup of the tomato liquid into each glass.

You should have about 1/2 cup of the tomato liquid.

Place the tomato liquid in a saucepan along with the chicken stock and bring to a simmer.

I have observed that hot tomato liquids dissolve aluminum foil.