Melt butter, mix in the flour and cook for at least two minutes. Add the chicken broth a bit at a time, constantly whisking until all is added.
Bring broth mixture to a boil and reduce heat to simmer, add cheese in small amounts, whisking to melt and blend. Continue until all cheese is added.
Simmer for a few minutes and transfer to a fondue pot. Light a sterno under the fondue pot and serve with cubes of
french bread for dipping.
Per Serving (excluding unknown items): 563 Calories; 45g Fat (72.5% calories from fat); 29g Protein; 9g Carbohydrate; trace Dietary Fiber; 140mg Cholesterol; 783mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 6 1/2 Fat.
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|Serving Size: 1 Serving (135g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 408 (72%)|
|Amt Per Serving||% DV|
|Total Fat 45.4g||60 %|
|Saturated Fat 28.8g||144 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 139.4mg||43 %|
|Sodium 758.9mg||26 %|
|Potassium 126.8mg||3 %|
|Total Carbohydrate 11g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 10.7g|
|Protein 29.6g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 570
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