3 ¾ cups warm water
1 ½ cups burgundy
¾ cup thinly sliced button mushrooms
¼ cup scallions
3 tablespoons finely chopped onion
2 tablespoons finely chopped garlic
1 tablespoons finely chopped celery
1 tablespoons finely chopped carrot
2 tablespoons kosher salt
1 tablespoon freshly ground pepper
Whisk the water, wine, mushrooms, scallions, onions, garlic, celery, carrot, salt and pepper in a bowl until combined. Pour into a fondue pot. Bring to a rapid simmer over medium-high heat. Thread a piece of meat or vegetable on a fondue fork. Cook in the broth to the desired degree of doneness. Serve with your favorite sauce.
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