Fondue Broth
A beef based broth for fondue. Perfect for meats and vegetables.
Equipment
- Pressure Cooker optional
Ingredients
- 4 leeks cleaned and chopped
- 16 oz. mushrooms cleaned and chopped
- 4 fresh sprigs of thyme
- 8 T. Better Than Bouillon Beef Base can sub mushroom base
- 2 cups red wine Cabernet Sauvignon is my usual go-to, but a wine that works with beef and mushrooms works well
- 2 t. whole peppercorns crushed
- 2 t. salt
- 24 cups Water
Instructions
- Start by chopping up the leeks and mushrooms. They will get strained out, so knife skills are not important. Just chunk them all up.
- Heat some olive oil in a large pot (I use the instant pot on sauté).
- Sauté the leeks.
- Add the mushrooms, and continue to sauté.
- Add about 24 cups water (6 quarts), and about 8 Tablespoons of the Better Than Bouillon.
- Add the thyme sprigs, peppercorns, salt, and about 2 cups red wine.
- Bring to a boil, then let simmer for a few hours while you do the other prep work. In the instant pot, I put it on high pressure for 20 minutes, then let it slow release. I usually leave the broth alone, with the heat on low and just let it sit all day while I prep. (If you’re up for it, and you have the time to really caramelize a bunch of onions, the leftover broth makes the BEST french onion soup base.)