Ingredients
2 lb. celery root (or celeriac) peeled with a knife and cut into 1/2 inch cubes.
3 celery ribs, chopped
1/2 lb shallots, chopped
l stick (1/2 cup) unsalted butter
8 cups water
2 tsp salt, or to taste
1/4 tsp black pepper, or to taste
1/2 cup heavy cream
1 tbsp fresh lemon juice, or to taste
6 oz fresh shitake mushrooms, discard stems and slice the cups in 1/2 inch thick slides.
Preparation
Cook celery root, chopped celery and shallots in 1/2 stick of butter in a 5 quart heavy pot over moderate heat, covered, stirring occasionally until softened but not browned, about 15 minutes. Add water, salt and pepper and simmer, uncovered until vegetables are very tender - about 30 minutes.
Puree soup in batches in a blender until smooth. Use caution when blending hot liquids, then return to pot
Stir in cream and reheat bisque over low heat, stirring occasionally, about 5 minutes. Stir in lemon juice.
Saute sliced mushrooms in butter with salt and pepper to taste, stirring until golden brown, about 3 minutes.
Deglaze pan with an additional 2 tbsp of butter and transfer to small bowl.
Serve bisque topped with mushrooms and drizzled with brown butter.
