Mushroom Souffle

6 Tablespoons butter
6 Tablespoons flour
3/4 teaspoon salt
1/8 teaspoon ground pepper
1/4 teaspoon dry mustard
1/8 teaspoon ground nutmeg
1 1/2 cups milk

1 1/2 cups shredded Cheddar cheese
3 Tablespoons grated Parmesan cheese
6 well-beaten egg yolks
3/4 cup chopped fresh mushrooms
6 egg whites
1/4 teaspoon cream of tartar

Melt butter, stir in flour, salt, pepper, mustard and nutmeg. Cook and stir over medium heat until bubbly. Remove from heat, blend in milk. Cook and stir again over medium heat until thick and bubbly.

Stir in cheeses until melted. Remove from heat, beat slowly into egg yolks, adding a little at a time so as not to cook the egg yolks. Stir in mushrooms, cool.

Beat egg whites with cream of tartar in large bowl until stiff but not dry. Gently fold cheese mixture into egg whites. Pour into ungreased 8" (2-quart) soufflé dish. Bake at 350° for 50-55 minutes. Serve immediately.

Zucchini-Cheese Soufflé Variation: Substitute 3/4 cup finely chopped zucchini for the mushrooms.

Green Chile Soufflé - try a zestier version with green chile added to your cheese soufflé!