Mushroom Bisque with Button Mushrooms in Brown Butter

This was my first attempt at a vegetarian mushroom bisque as I typically use chicken broth, but since I had some poaching liquid leftover from the night of the perfect lamb, I decided to attack this from a different angle. I sweated 2 white onions and 4 cloves of garlic, then added 1 quart of mushroom broth and a cup of water. Next I added 1/2 Tbsp Parisienne herbs, 1 celery root julienned, salt and pepper, and simmered for 20 minutes. To this I added 5 rough choped portobellos and just allowed these to warm through. Then into the blender and puree. Returning the mixture to the pot, I added 1 1/2 cups whole milk and 1/2 cup heavy cream. Finish with black pepper.

Separately, I browned 1/2 a stick of butter, and added sliced button mushrooms to the brown butter but don't cook completely through, and finished these with a dash of sea salt.

I was inspired by a recent post by Ruhlman to play around with brown butter again and think I found a happy home for this little technique.

Note the little browned specks, these are the milk solids from the butter that provide the nutty flavor.

The celery root really added a level to the peppery flavor, very good results. Celery root is great in salads, I know I've got a recipe with it somewhere I'll post later. The button mushrooms and brown butter added a nice nuttiness and a delicate earthiness to the robust bisque.