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Ingredients
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3 ½ cups vegetable stock
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½ cup dry red wine
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½ cup sliced fresh mushrooms
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2 green onions, sliced
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2 cloves garlic, minced
Directions
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Pour stock into a saucepan or fondue pot over medium heat; bring to a simmer. Add wine, mushrooms, green onions, and garlic. Simmer until broth is aromatic, about 15 minutes.
Cook’s Note
If using an electric fondue pot, heat the vegetable stock on medium. If using a Sterno fuel fondue pot, partially cover the Sterno can so the fondue doesn't heat too quickly.
While the broth is simmering, cut vegetables, potatoes, meats, and other dippers into bite-sized pieces.
Place dippers in the fondue pot using skewers. Shrimp and other seafood cook quickly (1 to 2 minutes); chicken and steak take a little longer. We like to place vegetable dippers into the broth and fish them out when tender.
Nutrition Facts (per serving)
115 | Calories |
1g | Fat |
13g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 115 | |
% Daily Value * | |
Total Fat 1g | 1% |
Sodium 811mg | 35% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 2g | 9% |
Total Sugars 6g | |
Protein 3g | 6% |
Vitamin C 4mg | 5% |
Calcium 56mg | 4% |
Iron 1mg | 7% |
Potassium 183mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.