3 ½ cups vegetable stock
½ cup Burgundy wine
½ cup sliced mushrooms
1 tablespoon, garlic, minced
2 green onions, sliced

Method:

Heat vegetable stock in fondue pot until it begins to simmer. Add all
other ingredients, bring to simmer.

Place individual pieces of desired meat or veggies on fondue fork and
put in pot until correct temperature has been reached. Lobster and
shrimp may take under a minute to cook while beef and pork will take
slightly longer. Take the necessary precautions so you don’t eat raw meat.