The 125 Best Fondue Recipes/Ilana Simon 2001

Quick Curry, Cheese and Mushroom Fondue
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tbsp/25 ml butter, divided 1/2 cup/125 ml chopped button mushrooms 1 clove garlic, minced
1 green onion, white part only, minced 1 tsp curry powder half can (10 oz 284 ml) cream of mushroom soup
1/4 cup milk 8 oz/ 250 g old Cheddar cheese, grated



1 In a small saucepan, melt 1 tbsp (15 ml) of the butter over medium heat. Add mushrooms and saute for about 2 minutes or until browned. Set aside.
2 In another large saucepan, melt remaining 1 tbsp (15 ml) butter over medium heat. Add garlic, green onions and curry powder; saute for about 2 minutes or until browned. Stir in mushroom soup and heat; continue to stir until well blended and heated through.
3 Without reducing heat, add cheese mixture by handfuls to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted. Stir in reserved sauteed mushrooms. Transfer to fondue pot and serve immediately.
4 SERVE WITH: Wedges of Indian naan bread, blanched broccoli and cauliflower, asparagus, cherry tomatoes and canned chickpeas (spear one chickpea on each tine of the fondue fork).

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