1. Heat the olive oil. Saute onion, garlic, carrots, and mushrooms until soft. Add everything else except the cheese. Simmer for one hour. Adjust seasonings if necessary. Take one half of the sauce and puree it, then stir it back into the remainder of the sauce. At this point, it may be frozen until needed.
2. Serve in fondue pot or chafing dish. To serve: Warm the sauce in a fondue dish or in the microwave. Just before serving, add the block of chevre cheese and allow it to melt. Stir briefly. Serve with garlic toast or meatballs.
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|Serving Size: 1 Serving (207g)|
|Recipe Makes: Many Serving|
|Calories from Fat: 31 (46%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 5.6mg||2 %|
|Sodium 357.4mg||12 %|
|Potassium 309.4mg||8 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 5.2g|
|Protein 3.1g||4 %|
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Calories per serving: 67
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