For the soufflé, 2 tablespoons of butter or margarine
1 cup grated cheddar cheese (120g)
1 cup canned mushroom soup, not diluted
1 1/2 cups breadcrumbs
1/4 cup milk
4 egg yolks
4 egg whites
For the sauce
1/3 cup milk with the remaining mushroom soup
For the soufflé, 2 tablespoons of butter or margarine
1 cup grated cheddar cheese (120g)
1 cup canned mushroom soup, not diluted
1 1/2 cups breadcrumbs
1/4 cup milk
4 egg yolks
4 egg whites
For the sauce
1/3 cup milk with the remaining mushroom soup
Preheat the oven to medium (170°C)
Prepare the soufflé: In a large skillet, melt the butter or margarine
Add the cheese and cook over low heat, stirring until melted
Add half of the soup, breadcrumbs, and 1/4 cup milk
Stir until well combined
Remove from heat
Whisk egg yolks until thick and fluffy
Add to the hot mixture
Whisk egg whites until stiff and fold into the mixture with a spatula
Pour into an ungreased, refractory dish of 22.5 cm
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Reserve
Prepare the sauce: Mix the remaining soup with milk
Heat over low heat
Serve with the soufflé
