3 eggs, separated
3 tbsp. flour
3 tbsp. butter
1 c. light cream
1 env. Lipton onion Cup-A-Soup
3/4 c. mashed potatoes
Dash of salt
Dash of pepper

Beat egg yolks - beat egg yolks separately. In saucepan, melt butter; blend in flour. Add cream and cook, stirring constantly, until thickened. Add onion soup and potato, stirring constantly. Quickly stir in egg yolks; add salt and pepper, then fold in egg whites. Pour into 1 1/2 quart souffle dish or casserole. Bake 30 minutes at 325 degrees or until puffed and firm.