Cheese And Mushroom Souffle Recipe
Summary
CuisineAmerican
Ingredients
1 can condensed mushroom soup
4 egg yolks, beaten
1 package (8 oz.) nippy-spreading cheese, diced
1/2 teaspoon salt
Dash of white pepper
4 egg whites, stiffly beaten
1/4 cup slivered blanched almonds
Directions
Heat soup in double boiler.
Add small amount of hot soup to egg yolks, add to remaining hot mixture.
Cook 2 minutes.
Add cheese.
Stir to melt.
Season to taste.
Fold in egg whites.
Pour into ungreased 1 1/2 quart baking dish.
Sprinkle with almonds.
Bake in 325° oven until inserted knife comes out clean, about 1 hour.
Add small amount of hot soup to egg yolks, add to remaining hot mixture.
Cook 2 minutes.
Add cheese.
Stir to melt.
Season to taste.
Fold in egg whites.
Pour into ungreased 1 1/2 quart baking dish.
Sprinkle with almonds.
Bake in 325° oven until inserted knife comes out clean, about 1 hour.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
