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Beef Broth Fondue
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Source: Dana J.
4 Cups | Vegetable or beef Bouillon |
1/2 cup | Burgundy wine |
1/2 cup | sliced mushrooms |
2 | green onions, sliced |
1 TB | minced garlic |
Heat the vegetable stock/buillion on stove until it bgins to simmer. Add the rest of the ingrediants. Bring to simmer. Let it sit for a little while to make sure it flavors through.
Cooking: Lobster and shrimp take less than a minute, chicken and beef about 3-4.
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