Creamy Mushroom Potage with Fillo Cheese Gratin (Chef’s Gratiné Finish)

"**Origin & History** Potage is among the oldest expressions of French soup-making, dating back to medieval hearths where vegetables were gently simmered and thickened for nourishment and refinement. While classic mushroom potage traditionally relies on cream and butter alone, this contemporary interpretation borrows the gratiné technique—finishing dishes under high heat—from French bistro culture, where soups like onion gratin are crowned with bread and cheese. **Comparison & Differentiation — Why This Version** Unlike traditional crème de champignons, which is usually puréed smooth, this version preserves the mushrooms’ texture for depth and rustic elegance. The use of gently toasted flour mirrors classic velouté methodology, yet the addition of egg yolk and lemon juice introduces a subtle liaison more common in Eastern European and Levantine soups. The defining distinction lies in the Fillo cheese gratin: sharper and more assertive than Gruyère, it creates a bold, savory crust that elevates the potage from refined soup to plated centerpiece. **Sensory Experience & Pro Tips** The spoon breaks through a golden, bubbling crust into a velvety, aromatic interior—earthy mushrooms, gentle acidity, and lactic richness unfolding in layers. Serve immediately, with a warm ceramic bowl and a crisp green salad to balance the indulgence."