Cheese Soup Souffle

1 can cheddar cheese soup

½ cup sharp cheddar – minced

Drain cooked vegetables

5 eggs separated (no yolk into whites)

1 t mustard

Pre-heat oven to 375 degrees

Bring soup to boiling in saucepan stir often – remove from heat stir in cheese, yolks, mustard. Beat 6 eggs whites until soft peaks form. Pout ¼ of whites into yolk mixture – pour soup into whites slowly – fold gently – pour into soufflé bowl.

Bake 35 minutes at 350 degrees

Serve at once.