Although this recipe can by no stretch of the imagination be considered traditional or even Swiss, it is non the less tasty, easy and sure-fire.

1, 10 ½-ounce can condensed cream of mushroom soup

1 small can of mushrooms, drained and chopped small

2 cups grated sharp Cheddar cheese – (preferably white)

1/2 cup sour cream

2 tablespoons Sweet and Hot Brown Mustard

A dash or two of Worcestershire sauce

2 tablespoons finely chopped fresh chives

Fresh black pepper to taste

Combine all ingredients in a heavy saucepan and cook over a medium heat, stirring, until the cheese is melted and all is hot through.  Pour into a fondue pot and keep warm with canned heat or a tea candle.  Accompany with a basket of bite size cubes of French bread and fondue forks.