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Celeriac Bisque with Shiitake Mushrooms

Serves 8-10

What you’ll need:

3 lbs. celeriac (sometimes called celery root), peeled and cut into ½” cubes
2 large celery ribs, chopped
¼-½ lb. shallots, chopped
3-4 large cloves garlic, minced
2 large leeks (white part only), cleaned and chopped
2-3 oz. olive oil or canola
½ cup sherry
3 large Roma tomatoes, seeded
8-10 cups chicken stock
½ cup light sour cream
1 T. fresh lemon juice
8 oz. shiitakes, stems discarded and caps sliced ¼” thick
salt & pepper to taste

Here’s how:

1. In an 8 qt. heavy soup pot or stockpot, sweat the shallots and leeks in the olive oil over medium heat. Once translucent, add the garlic, chopped celery ribs, and the celeriac cubes and cook until softened but not browned, about 12-15 minutes. Add the sherry and sauté until almost evaporated, then add the tomatoes. Continue to simmer until tomatoes soften and lose some of their juices. Add the chicken stock and simmer uncovered until the vegetables are very tender, about 30 minutes.

2. Puree the soup in batches in a blender until smooth, strain to remove any fibrous material, and return to a clean pot. Stir in the light sour cream and lemon juice and reheat the bisque over low heat, stirring occasionally. Season with salt and pepper.

3. While the soup is cooking, in a large skillet over high heat, sauté the shiitake mushrooms in about 2 Tbsp. of olive oil. Season with salt and pepper and cook until golden brown, about 3 minutes. Transfer the mushrooms to a plate. When ready to serve the soup, garnish with the shiitakes.

Options: Add roasted shrimp or crab salsa as a garnish, or drizzle white truffle oil on the soup just before serving.