Celery Root Bisque With Shitake Mushrooms

• 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.

1. 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.
2. Puree soup in batches in a blender until smooth. Use caution when blending hot liquids, then return to pot
3. Stir in cream and reheat bisque over low heat, stirring occasionally, about 5 minutes. Stir in lemon juice.
4. Saute sliced mushrooms in butter with salt and pepper to taste, stirring until golden brown, about 3 minutes.
5. Deglaze pan with an additional 2 tbsp of butter and transfer to small bowl.
6. Serve bisque topped with mushrooms and drizzled with brown butter.

celery root, celery, shallots, butter, water, salt, black pepper, heavy cream, lemon juice, shitake mushrooms

Taken from www.epicurious.com/recipes/member/views/celery-root-bisque-with-shitake-mushrooms-1264613 (may not work)