Got another one for you lads and lasses - found it in some awesome book with recipes for students.
Actually, I haven't tried it out yet, but will do so this evening when my roommate returns. Sounds quite great though, so I thought I'd share.
Mushroom Cappuccino
The name might be misleading, as it actually is a cream soup. This here should be enough for two persons when served as a starter.
Ingredients
Soup
100g White or Brown Agaricus mushrooms (fresh ones'd be best, but they're expensive - your local store might have packed ones as well, and they don't have to be bad)
1 Spring Onion
1 Cup Double Cream (~200g)
Olive Oil
Salt
Black Pepper
Toast
2 Slices Toast (Bread)
2 Slices of Cheese (a lot of possibilities here - I chose Emmentaler for tonight's version, but you might as well try out anything else)
or
2 Eggs
Method
1. Make sure the mushrooms are clean (cut off dirty skin with a kitchen knife), remove the stipe and cut them to smaller pieces. Chop the spring onion.
2. Heat up the olive oil in a frying pan and add the mushrooms and onion. Braise them lightly. Now portion them equally into two soup bowls.
3. Pour the double cream into a cup and season it with salt and pepper. Stir it a bit and pour it over the mushrooms and onions.
Heat up your oven to about 180C (356F).
4. Toast the bread slices and cut them so they fit exactly on the soup bowls and close up with the edge (of course, you need bowls with a rather small diameter for this)
5. Now we have two options: put either the cheese slices on the bread or (this is a tad more risky) break an egg for each slice and pour it over the bread slices.
6. Put the soup bowls into the heated oven and wait for about 15 - 20 minutes - the cheese should be molten or the egg white should've become white and a tad golden brown on the edges.
Also, this soup is basically 'cooked' in the oven, which is rather unusual. If in doubt, wait a tad longer so you can be sure the soup's ready as well.
7. Serve the bowls (beware, they're quite hot now!) and enjoy!