Demi-soufflé with Mushrooms, Shallots and Swiss Cheese

Ingredients

 * 1/2 Lb. Mushrooms, Thinly Sliced
 * 6 Shallots, Minced
 * 4 T. butter
 * 2 T. flour
 * 3/4 Cup Cream
 * 1/8 T. Ground poultry seasoning

salt to Taste
 * 6 eggs
 * 1 Pkg. cream cheese, at Room Temperature (8 Oz)
 * 1 Cup Grated Swiss or Gruyere Cheese
 * 1/3 Cup Grated Parmesan cheese

Directions
Sauté Mushrooms And Shallots in butter Over Medium High Heat Until Mushrooms Are Tender And Liquid is Evaporated. Add flour And Cook For 2 Minutes, Stirring. Add Cream And Seasonings And Continue to Cook And Stir Until Sauce is Thickened, About 2 Minutes. Beat eggs With cream cheese Until Mixture is Thoroughly Blended. Stir in The Cheese.Stir in The Mushroom Mixture Until Blended. Pour Into a Buttered 8 x 11 Inch Porcelain Baking Dish And Bake in a 375 Oven For About 30 Minutes or Until eggs Are Set And Top is Browned.

Serve at Once. Serves 6

Source: With Love From Darling's Kitchen

contributed by

 * Catsrecipes Y-Group