1 cup sliced mushrooms 1 teaspoon butter 2-1/2 cups chicken or vegetable
broth 1/2 pound Emmenthal
cheese (grated) 1/2 pound Swiss
Gruyère cheese
(grated) 1 tablespoon
cornstarch 1 garlic clove
(minced) 2 tablespoons Cognac 2 teaspoons fresh
parsley leaves
(finely chopped) salt and ground
white pepper to
taste
6 cups of fresh
French or Italian bread sticks
or cubes.
Preparation:
In small saucepan melt 1
teaspoon butter, add sliced mushrooms
and cook about 3 to 4 minutes. Set aside.
Mix Emmenthal, Gruyère
cheese and cornstarch in large
bowl.
Combine 2 cups chicken broth,
garlic and mushrooms in fondue
pot and simmer for about 3 minutes.
Reduce heat to low and add
cheese mixture 1 handful at a
time. Stir until each addition melts before adding next. After all
cheese
is added, mix until smooth.
Mix in parsley leaves, Cognac,
white pepper and salt to taste
and cook about 1 to 2 minutes.
If fondue is to thick, add
reserved 1/2 cup chicken broth
and cook another 2 minutes.
Set over low heat burner and
serve with fresh French or Italian
bread sticks or cubes.
