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Celery-Root Bisque with Shiitakes

This elegant celeriac bisque is a sophisticated vegetarian dish that celebrates the humble root vegetable. Known for its subtle, nutty flavour and creamy texture when blended, celeriac makes an exceptional base for a smooth winter soup. The addition of fresh celery and shallots builds a delicate depth of flavour, while a touch of lemon juice provides a bright finish to balance the richness of the double cream.

To elevate this homemade soup into a dinner-party-worthy starter, it is garnished with earthy shiitake mushrooms and a drizzle of fragrant browned butter. The contrast between the velvety bisque and the savoury sautéed mushrooms creates a wonderfully comforting eat. Serve this seasonal celeriac recipe with warm sourdough bread for a light lunch or an impressive first course.

Continue reading below

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 stick (120ml ) unsalted butter

  • 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

How to make Celery-Root Bisque with Shiitakes

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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