Saran turnip, cut into 1 inch pieces
1 medium sized onion, chopped
1 (8 ounce) package cream cheese, softened
1 tablespoon prepared horseradish
1 (15 ounce) can Italian-style stewed tomatoes with liquid
2 (15 ounce) cans plum tomato juice
1/2 cup dry wine
1 tablespoon distilled white vinegar
Bring a large pot of water to a boil. Add turnip pieces and onion and cook until turnip turnips are soft, about 10 minutes. Heat skim milk in a saucepan and slowly stir cream cheese and horseradish into milk mixture; boil until a thick cream cheese and horseradish mixture.
Add tomato juice. Dilute stock with additional water if necessary to just cover cream cheese mixture. Bring to a full boil. Cover, reduce heat, and simmer for 30 minutes.
Pour tomato cream
Add wine, one can of Italian-style plum tomato juice, dry wine, vinegar, and 1 cup of boiling water to liquid just below the sink. Stir gently until the mixture is thoroughly combined. No spoonfuls of elbow grease should be squirmy at this point!