Celery-Root Bisque with Shiitakes

Ingredients for Celery-Root Bisque with Shiitakes

• 900g celery root (sometimes called celeriac), peeled with a knife and cut into 1/2-inch cubes

• 3 celery ribs, chopped

• 230g shallots, chopped

• 1 st (120ml) osaltat smör

• 1925ml water

• 2 teaspoons salt, or to taste

• 1/4 teaspoons black pepper, or to taste

• 60ml double cream

• 1 tablespoon fresh lemon juice, or to taste

• 170g fresh shiitakes, stems discarded and caps sliced 1/4 inch thick

Cook celery root, chopped celery, and shallots in 60g 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.

Purée 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.

While bisque is reheating, melt 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms with salt and pepper to taste, stirring, until golden brown, about 3 minutes. Transfer mushrooms with a slotted spoon to a plate and add remaining 2 tablespoons butter to skillet. Cook butter over moderate heat, swirling skillet, until browned, about 2 minutes, then transfer to a small bowl.

Serve bisque topped with mushrooms and drizzled with brown butter.

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