Mushroom Soufflé Serves 4

Combine all ingredients but whites and cream of tartar. Let stand 5 min. Simmer 5 min, stirring constantly. Cool. Beat whites w cream of tartar. Carefully fold into cooled mix. Pour into buttered 1 qt soufflé dish topped w a 3″ high greased foil collar. Set in pan filled w 1″ water and bake at 400 for 40-45 min.

Mushrooms 2 oz, chopped
Egg 4 separated
Soup, Cream of Mushroom 1 can
Tapioca 2 T
Onion 1 T grated
Mustard 0.75 tsp dry
Worcestershire Sauce 0.75 tsp
Cream of Tartar 0.125 tsp