Celery Root Bisque with Shiitake Mushrooms Celery Root Bisque with Shiitake Mushrooms

Author: Canadian Living

Celery root will never win a beauty contest, but as the hero of a fall harvest soup, it gets the prize every time.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2006


  • 2 tablespoons butter
  • 2 celery stalks chopped
  • 1 onion chopped
  • 1 garlic clove chopped
  • 4 cups cubed peeled celery roots
  • 2 bay leaves
  • 2 cups sodium-reduced chicken stock
  • 1/4 cup whipping cream
  • 1/2 teaspoon salt
Shiitake Garnish:
  • 1 tablespoon butter
  • 3 cups sliced shiitake mushroom caps (8 oz/250 g)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


In heavy saucepan, melt butter over medium-low heat. Add celery, onion and garlic; cover and cook, stirring occasionally, until translucent, about 8 minutes.

Add celery root, bay leaves, chicken stock and 2 cups (500 mL) water; bring to boil. Reduce heat and simmer, covered, until celery root is fork-tender, about 12 minutes. Let cool slightly. Discard bay leaves. In 2 batches, pur?soup. Set aside.

Shiitake Garnish: Meanwhile, in skillet, melt butter over medium-high heat; sautee shiitakes, salt and pepper until golden and no liquid remains, about 10 minutes. (Make-ahead: Let soup and mushrooms cool for 30 minutes. Refrigerate, uncovered, in separate airtight containers until cold; cover and refrigerate for up to 2 days.)

Strain soup into clean saucepan; stir in cream and salt. Heat over medium heat, stirring occasionally, until steaming. Warm mushrooms. Ladle soup into bowls; garnish with mushrooms.

Nutritional facts <b>Per serving:</b> about

  • Sodium 483 mg
  • Protein 3 g
  • Calories 112.0
  • Total fat 7 g
  • Cholesterol 21 mg
  • Saturated fat 4 g
  • Total carbohydrate 10 g


  • Iron 5.0
  • Folate 5.0
  • Calcium 5.0
  • Vitamin A 7.0
  • Vitamin C 8.0
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Celery Root Bisque with Shiitake Mushrooms