Coq Au Vin Fondue

3 1/2 cups vegetable stock
1/2 cup Burgundy wine
1/2 cup sliced mushrooms
1 tablespoon garlic, minced
2 green onions, sliced

1. Heat vegetable stock in fondue pot until it begins to simmer.
2. Add all other ingredients, bring to simmer.
3. Place individual pieces of desired meat or veggies on fondue fork and put in pot until correct temperature has been reached.

Note: This fondue was fabulous with salmon, shrimp and beef!


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