1/4 cup butter
1 pound mushrooms, finely chopped
2 cloves garlic, crushed
2/3 cup chicken stock
2/3 cup heavy cream
3 teaspoons flour
Salt and pepper
Pinch of cayenne pepper
Cubes of cheese and garlic sausage

Melt butter in a saucepan. Add mushrooms and garlic and cook gently for 10 minutes. Add stock and simmer for 10 minutes. Cool slightly and puree in a blender or food processor. Put a little cream into the fondue pot, blend in flour smoothly, then add remaining cream and mushroom puree. Heat to simmer and cook over a gentle heat until thickened, stirring frequently. Season with salt, pepper and cayenne.

Serve with cubes of cheese and garlic sausage.

Serves 4 to 6.