Ingredients:  
    6 Tablespoons oil of choice
    2 cups mushrooms, chopped
    2 large onions, chopped
    6 cans beer
    1 bay leaf
    2 eggs
    4 Tablespoons heavy cream
    Chopped parsley
    Salt and pepper to taste
    Grated Gruyere cheese

Preparation:
Pour the oil into a soup pot. Add the mushrooms and onions. Saute them lightly for a few minutes over low heat. Add the beer and bay leaf and raise the heat to medium. Bring the soup to a boil, then simmer slowly for about 20 minutes.

In the meantime, in a bowl beat and blend well the eggs and cream. Add 6 tablespoons hot soup to the egg mixture and blend thoroughly. Pour the mixture into the soup, mixing well. Add the chopped parsley, salt, and pepper, and mix well.

Reheat the soup over medium heat and continue stirring for a few minutes. Remove the bay leaf and serve the soup hot. Sprinkle some grated Gruyere cheese on top of each serving.

Preparation Time:  10 min

Yield:  4 to 6 servings

Cooking Time:  20 min

Source:  http://homecooking.about.com