1 (8 ounce) package cream cheese
1/4 cup white wine
1 cup chicken broth
2 1/2 quarts eggnog
1/2 cup fresh strawberries
Line a 16x10-inch baking dish with aluminum foil. Place cream cheese in medium bowl and cover with water; cover with aluminum foil until perfect. Drain and let stand 5 minutes.
In a saucepan layer the chicken broth, eggnog, strawberries, and four cups of egg and tomato mixture. Bring to a boil and then reduce heat to medium-low, cover and simmer for 15 minutes, or until all liquid is absorbed. Thoroughly rinse the vegetables, and place them back into the saucepan. Heat just before serving.