Cheese Soufflé

• 1/4 cup plus 2 tablespoons butter or margarine
• 1/4 cup plus 2 tablespoons all-purpose flour
• 2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 7 eggs, separated
• 1 (3-ounce) can sliced mushrooms, drained and chopped
• 2 cups (8 ounces) shredded sharp Cheddar cheese

1. Lightly butter a 2-quart souffle dish. Cut a piece of aluminum foil long enough to circle the dish, allowing a 1-inch overlap. Fold foil lengthwise into thirds, and lightly butter one side. Wrap foil around dish, buttered side against dish, allowing it to extend 3 inches above rim. Secure foil with string. Set prepared dish aside.
2. Melt butter in a medium saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt and pepper; remove from heat, and set aside to cool slightly.
3. Beat egg yolks in a large mixing bowl until thick and lemon colored; add cooled sauce, mixing well with a wire whisk. Add chopped mushrooms and cheese, mixing well.
4. Beat egg whites (at room temperature) until stiff but not dry. Stir 1 cup beaten egg whites into sauce mixture. Gently fold remaining egg whites into sauce.
5. Spoon mixture into prepared souffle dish. Bake at 375u0b0 for 45 minutes. Remove collar; serve immediately.

butter, flour, milk, salt, white pepper, eggs, mushrooms, cheddar cheese

Taken from www.myrecipes.com/recipe/cheese-souffl-0 (may not work)