Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         ounce  dried mushrooms
     1/2           cup  boiling water
  3 1/2           cups  gruyere cheese -- grated
  3 1/2           cups  emmental cheese -- grated
  4          teaspoons  cornstarch
  4             cloves  garlic
  2 1/2           cups  button mushrooms -- chopped
  1 1/2           cups  dry white wine
  1           teaspoon  lemon juice
     1/4      teaspoon  pepper
     1/4      teaspoon  nutmeg
  4             pounds  small new potatoes -- cooked

Preparation:

1. In bowl pour boiling water over dried mushrooms; let stand for 2-3 minutes or until softened. Drain; reserving soaking liquid. Chop mushrooms and set aside.

2. Toss cheese with cornstarch. Rub fondue pot with on half of 1 clove of garlic. Chop all garlic; add to pot alon with button mushrooms and soaking liquid.

3. Bring to boil over medium heat, stirring often cook uncovered for 5-7 minutes or until mushrooms are softened and most of the liquid has evaporated.

4. Reduce heat to medium low; stir in wine. Add grated cheese a 1/4 cup at a time, stirring constantly and waiting until cheese is completely melted before next addition.

5. Stir in lemon juice, pepper and nutmeg; cook stirring for 1 minute. Transfer to fondue pot, if necessary and place over low flame.

6. Spear cooked potatoes and dip into cheese mixture.

Nutritional Information:

65 Calories (kcal); trace Total Fat; (4% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 6mg Sodium