Flavorful Fondue Broth - cooking recipe

Ingredients

750 ml red wine
2 cups water
2 beef bouillon cubes
4 garlic cloves, sliced thin
4 dried tomatoes, chopped (not packed in oil)
1 tablespoon onion paste, fried (available at Asian markets)
3 tablespoons fresh chives
3 tablespoons rosemary
2 -4 bay leaves
1/2 teaspoon red pepper flakes (to taste)
1 (8 ounce) package baby portabella mushrooms (or other flavorful mushrooms)
1 red potatoes, big dice

Preparation

Mix all ingredients. Bring to a boil, reduce heat and simmer for 1 hour. Strain into lit fondue pot and bring to high simmer.
I've so far tried beef, veges and shrimp, shrimp being my fav in this broth. I also don't add salt, but you may prefer to add.
Serve with any of the great fondue dippers found on Zaar -- I like horseradish and wasabi sauces. Sriracha sauce is personal favorite.
Possible additions:
For beef, 1T Worcestershire sauce.
For chicken/shrimp, sliced fresh ginger and 1T soy sauce.