|Butter||1⁄4 Cup (4 tbs)|
|Mushrooms||1 Pound, finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Chicken broth||2⁄3 Cup (10.67 tbs)|
|Whipping cream||2⁄3 Cup (10.67 tbs)|
|Cayenne pepper||1 Dash|
Melt butter in a medium-size saucepan, add mushrooms and garlic and saute over medium heat 10 minutes.
Add broth and simmer 10 minutes.
Cool slightly then puree in a blender or food processor.
Blend a portion of the whipping cream with cornstarch in fondue pot.
Stir in rest of whipping cream and mushroom puree.
Simmer over medium heat until thickened.
Season with salt, pepper and cayenne.
Serve with cubes of cheese and cold cuts.