Celery-Root Bisque with Shiitakes

1. 1

   Cook celery root, chopped celery, and shallots in 1/2 stick butter in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until softened but not browned, about 15 minutes.

2. 2

   Add water, salt, and pepper and simmer, uncovered, until vegetables are very tender, about 30 minutes.

3. 3

   Puree soup in batches in a blender until smooth (use caution when blending hot liquids), then return to pot.

4. 4

   Stir in cream and reheat bisque over low heat, stirring occasionally, about 5 minutes.

5. 5

   Stir in lemon juice.

6. 6

   While bisque is reheating, melt 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute mushrooms with salt and pepper to taste, stirring, until golden brown, about 3 minutes.

7. 7

   Transfer mushrooms with a slotted spoon to a plate and add remaining 2 tablespoons butter to skillet.

8. 8

   Cook butter over moderate heat, swirling skillet, until browned, about 2 minutes, then transfer to a small bowl.

9. 9

   Serve bisque topped with mushrooms and drizzled with brown butter.

* Per serving · 4 servings · Values may vary.