Mushroom Fondue

Ingredients:

• 3 tbsp margarine + 2 tbsp
• 1/2 onion, minced
• 1 tsp onion powder
• 1 vegetarian bouillon cube or 1 tbsp dry veggie broth mix
• 2 cups mushrooms, sliced
• 3 cloves garlic
• 2 cups soy milk
• 1/2 tsp miso
• 1/4 cup flour
• 1/2 tsp celery salt
• 1 tbsp soy sauce
• 3 tbsp nutritional yeast (optional)

Directions:

Sautee garlic, onions and mushrooms in 3 tbsp margarine until soft. In separate saucepan, combine remaining ingredients and simmer until mixture thickens. If your mixture does not thicken, add more flour and mix well.

Allow to cool. Add mushrooms, garlic and onion mix to the soy milk mix and process in a blender or food processor until smooth. Reheat the blended mix, stirring occasionally, and allow to cool slightly before transferring to fondue pot. Some dipper suggestions: whole mushrooms, broccoli, bread, cooked and halved baby potatoes, tofu, Tofurkey sausage slices.