2 tablespoons of butter or margarine
1 cup (120g) of cheddar cheese, grated coarsely
1 cup of canned mushroom soup, undiluted
1 1/2 cups of breadcrumbs
1/4 cup of milk
4 egg yolks
4 egg whites
Sauce:
The remaining 1/3 cup of mushroom soup and 1/3 cup of milk
2 tablespoons of butter or margarine
1 cup (120g) of cheddar cheese, grated coarsely
1 cup of canned mushroom soup, undiluted
1 1/2 cups of breadcrumbs
1/4 cup of milk
4 egg yolks
4 egg whites
Sauce:
The remaining 1/3 cup of mushroom soup and 1/3 cup of milk
Preheat the oven to moderate temperature (170°C)
In a large skillet, melt the butter or margarine
Add the cheese and cook over low heat, stirring constantly, until melted
Add half of the mushroom soup, breadcrumbs, and 1/4 cup of milk
Stir until well combined
Remove from heat
Beat the egg yolks until thick and creamy
Add to the warm mixture, beating gently
Beat the egg whites until stiff and snowy
Fold into the yolk mixture with a spatula
Place in an ungreased 9x5-inch baking dish
Bake at moderate temperature (170°C) for 25-30 minutes or until clean when inserted with a knife
To make the sauce, mix the remaining mushroom soup and 1/3 cup of milk
Heat over low heat to warm
Serve with the soufflé, 6 servings.
