Klondike Soufflé

This would undoubtedly be tastier if it were made with freshly caught salmon cooked in a camp along the banks of the Yukon River. Since it takes so much trouble to get there from Arizona, and because of the rarity of catching a salmon big enough to eat out of a watering trough, canned salmon and imagination had to do.
15 ½ oz can salmon
8 oz cream cheese
6 eggs
4 oz fresh mushrooms
1/2 pt whipping cream
1/4 lb butter
1/3 c flour
1 tsp garlic powder
1 tsp cayenne pepper
1/2 tsp salt
1/2 tsp baking powder
Preheat oven to 400. Melt butter in a sauce pan over low heat. While butter is melting, finely chop mushrooms. Combine mushrooms with salt, garlic powder and cayenne pepper. Sauté this for two minutes in butter and remove from heat. Melt cream cheese in a microwave or double boiler. While cheese is melting, separate eggs and beat whites until stiff, then whip the cream until stiff. When cheese has melted, combine all ingredients EXCEPT egg whites and cream. Mix until well blended. Fold in egg whites and cream until thoroughly mixed. Pour this into a bread pan and bake for twenty minutes at 400.
Serves 4.
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