Creamed Baby Spinach Stuffed Roma Tomatoes
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Instructions
Melt the butter in the soup pot over medium-high heat. Stir in the onions and the garlic. Cook until tender.
2
Add the two bags of chopped spinach and artichoke hearts. Saute with onions, garlic and butter for 15 minutes or until soft.
3
Reduce heat to medium and then add 2 cups of chicken stock (keeping a cup in reserve) along with the mushrooms and the cream cheese. Stir the mixture until the cream cheese melts and is evenly incorporated into the soup.
4
Add the half pint of sour cream and stir in well. Continue to cook on medium heat. If the mixture becomes too thick, add a little bit of extra chicken broth.
5
Add the heavy whipping cream and hot sauce. Mix well. Reduce heat to low and cook for about 30 minutes. Serve hot.
