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INGREDIENTS
* 30 OZ CHICKEN OR VEGETABLE BROTH
* 14 OZ RED BURGUNDY WINE
* 1 TBL DICED GARLIC
* 1/4 CUP SLICED BUTTON MUSHROOM CAPS
* 1/8 CUP SLICED GREEN ONIONS
* 1/2 TSP CORSE BLACK PEPPER
PROCEDURE
- BRING BROTH TO A BOIL
- ADD THE REMAINING INGREDIENTS
- WAIT FOR THE MIXTURE TO COME BACK TO A LIGHT BOIL BEFORE STARTING TO FONDUE!
***You can fondue any kind of meat, seafood, or vegetable with this cooking style. We recommend: chicken, center cut filet, duck, pork, shrimp, Portobello mushrooms, broccoli, squash, small red potatoes.
***Be sure to cut everything into bite size pieces (1 oz pieces). This will help cook the food faster and make it easier on your guest to eat.
