Instructions: 1. Preheat the oven to 180 C/350 F/Gas Mark 4.

2. Melt the butter in a large saucepan, stir in the flour and cook for 1 minute. Remove from the heat and gradually whisk in the milk.

3. Return to the heat and bring to the boil, stirring continuously until the sauce thickens.

4. Beat in the egg yolks, cheese, mushrooms, chives, mustard and seasoning to taste.

5. Whisk the egg whites until stiff, fold 1/4 into the cheese mixture then fold in the remainder.

6. Spoon into a lightly oiled 1.2 litre (2 pint) souffle dish and bake in the preheated oven for 35-40 minutes until risen and golden.

Serve immediately. Alternative suggestion:

Individual souffles can be made by dividing the mixture between 6 ramekin dishes. Allow slightly less cooking time - an ideal first course.

NOTES : This light, cheesy souffle with mushrooms and chives is perfect to serve as a light lunch with crusty bread and a mixed green salad.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.