Broccoli Souffle With Mushroom Sauce

Cook broccoli following package directions. Drain very thoroughly. Chop any large pieces. Add butter to broccoli and cook and stir over high heat until butter is melted and moisture is evaporated. Reserve 2 tablespoons of broccoli.

Blend in flour and salt, add milk all at once. Cook and stir over medium heat until mixture thickens and bubbles. Remove from heat and stir in grated Parmesan cheese.

Beat egg yolks until thick and lemon-colored. Add broccoli to egg yolks, stirring constantly. When mixed, pour over eggs whites and fold together thoroughly.

Pour into an ungreased 1 quart souffle dish. Bake at 350 degrees F for 20 minutes. Ring souffle top with reserved broccoli and bake 15 minutes longer or until knife inserted comes out clean.

Meanwhile, melt butter in a saucepan and saute mushrooms until lightly browned. Blend in flour and salt and pepper. Add chicken broth (may add extra water if needed) and cook, stirring, until sauce is boiling.

Reduce heat to medium and cook, stirring, 1 to 2 minutes more until sauce is a bit thickened. Serve hot with Broccoli Souffle.