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
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
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.
Variation: Substitute 3/4 cup finely chopped zucchini for the mushrooms.
Soufflé - try a zestier version with green chile added to your cheese