SOUFFLE:

3 tbsp. butter
3 tbsp. flour
1 c. milk
1 tsp. salt
1 tbsp. lemon juice
1 1/2 tsp. grated onion
1 c. finely chopped broccoli, cooked
4 eggs, separated

SAUCE:

2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
Dash of pepper
1 c. milk
1 c. sliced mushrooms
1/2 c. grated sharp cheese

Melt butter and blend in flour; gradually add milk. Cook over medium heat, stirring constantly until thickened. Stir in salt, lemon juice, onion and broccoli. Beat egg whites until stiff but not dry. Beat egg yolks until thick. Add broccoli mixture; mix thoroughly. Fold in egg whites. Pour into 1 1/2 quart casserole. Place in pan of hot water. Bake in moderate oven, 350 degrees for 40 minutes or until knife inserted halfway between edge and center comes out clean. Serve at once with Mushroom Sauce.

SAUCE: Melt butter, blend in flour, salt, pepper and gradually add milk. Cook, stirring constantly until mixture thickens. Add mushrooms and cheese; heat until cheese melts. 256 calories per serving. Serves 6.