Flavorful Fondue Broth

• 750 ml red wine
• 2 cups water
• 2 beef bouillon cubes
• 4 garlic cloves, sliced thin
• 4 dried tomatoes, chopped (not packed in oil)
• 1 tablespoon onion paste, fried (available at Asian markets)
• 3 tablespoons fresh chives
• 3 tablespoons rosemary
• 2 -4 bay leaves
• 1/2 teaspoon red pepper flakes (to taste)
• 1 (8 ounce) package baby portabella mushrooms (or other flavorful mushrooms)
• 1 red potatoes, big dice

1. Mix all ingredients. Bring to a boil, reduce heat and simmer for 1 hour. Strain into lit fondue pot and bring to high simmer.
2. I've so far tried beef, veges and shrimp, shrimp being my fav in this broth. I also don't add salt, but you may prefer to add.
3. Serve with any of the great fondue dippers found on Zaar -- I like horseradish and wasabi sauces. Sriracha sauce is personal favorite.
4. Possible additions:
5. For beef, 1T Worcestershire sauce.
6. For chicken/shrimp, sliced fresh ginger and 1T soy sauce.

red wine, water, garlic, tomatoes, onion, fresh chives, rosemary, bay leaves, red pepper, baby portabella mushrooms, red potatoes

Taken from www.food.com/recipe/flavorful-fondue-broth-253241 (may not work)