8 oz. Swiss cheese, grated
3 tbsp. cooking sherry (1/4 c.)
2 cans shrimp soup, undiluted
3 tbsp. cooking sherry (1/4 c.)
2 cans shrimp soup, undiluted
Preparation:
Melt cheese into soup in a double boiler. Add sherry. Pour into a chafing dish or fondue pot. Dip chunks of dried, cubed, French bread (on skewer) into fondue.