Celery Root Bisque with Sautéed Mushrooms

10 minutes prep / 45 minutes cook

Kim is in the kitchen this week sharing Farmtrue’s most recent recipe on repeat – Celery Root Bisque with Sautéed  Mushrooms. The farm has been bountiful all season long and still going strong.

Celery Root Bisque Ingredients

Delicious Celery Root Soup

Celery root is the star of the harvest right now with its versatile uses and flavor profile. To help give this fall staple a bit of a special twist, Kim and Lynn were inspired by this recipe at Epicurious for its simple preparation and use of seasonal ingredients.

Celery root is a light root vegetable that will help to satisfy your hunger without slowing you down. It’s also a great substitute for potatoes in soups and in mashed vegetables. It’s a mild diuretic and a slightly warming food, which makes it perfect for the transition into Vata season. It has many of the same benefits as its companion, celery. Root vegetables help us stay grounded, nourish our bodies with vitamins and antioxidants, and help stoke your digestive fire.

10 minutes prep / 45 minutes cook
Celery Root Bisque with Sautéed Mushrooms
  • 3 lbs of celery root (sometimes you’ll see this called celeriac); peel and cut into ½ inch cubes
  • 6 celery stalks, chopped
  • ½ lb shallots, chopped
  • ¼ cup of Farmtrue Traditional Ghee + 2 tbsps for sauteing mushrooms
  • 8 cups of water (can also use low sodium chicken bone broth or low sodium vegetable stock)
  • 2 teaspoons of Farmtrue's Cooling Spice (optional)
  • 1 tbsp chopped fresh rosemary
  • 1-2 teaspoons of kosher salt, or to taste
  • ¼ teaspoon of cracked black pepper, or to taste
  • ½ cup of heavy cream
  • 2 tablespoon fresh lemon juice
  • 6-8 oz fresh oyster mushrooms-any mushroom will do :)


Using a large pot or dutch oven, cook the celery root, chopped celery, and shallots in 1/4 cup ghee over medium heat, covered, stirring occasionally, until softened but not browned (depending on your range, it’s about 15 minutes). Add water, salt, and pepper and simmer, uncovered, until vegetables are fork-tender about 30 minutes. Purée soup in batches in a blender until smooth and silky (use caution when blending hot liquids), then return to pot. Stir in cream and reheat bisque over low heat, stirring occasionally for about 5 minutes. Stir in lemon juice. While the bisque is reheating, melt 2 tablespoons ghee in a 12-inch heavy skillet over medium-high heat until melted. Add in your mushrooms (Kim had oyster mushrooms so we used those, but highly recommend either shitake or hen of the woods for this as well) and sauté. Add salt and pepper to taste, stirring, until golden brown, about 3 minutes. Transfer mushrooms with a slotted spoon to a plate. Serve bisque topped with mushrooms and enjoy!