Grab all required stuff for this aromatic creamy soup and let's start. The use of ready chicken stock makes the overall process extremely fast, especially when you have a food processor or blender.
Carefully wash your mushrooms and slice them, but don't make the slices too thin, you will need to saute them.
Preheat your wok or another deep cast iron pan and start melting your light butter.
Reduce the heat once your butter becomes liquid, add the mushrooms. Fry them until golden.
Peel and dice your carrots, don't try making the resulting pieces too small.
Once the sliced mushrooms achieve the perfect color, take them out and transfer into the bowl.
Add the diced onions to the same wok, you don't need any additional butter.
Stir the carrots into your onions which also turned golden.
Once these basic vegetables become soft, pour all of your chicken stock. Increase the heat to make it boil.
Meanwhile, work on your tubers. Carefully peel the celeriac and cut it carefully, as it's quite hard, so you should avoid damaging your fingers.
The potatoes should be cut the same manner as the celeriac, but the cubes can be a bit bigger, as its cooking time is somewhat shorter.
Transfer the celeriac and potato cubes only when you see the boiling liquiid.
Keep cooking your creamy soup until all of your vegetables are incredibly soft, so you can easily process them.
Make your soup as smooth as possible with a sieve. A blender is okay too.
Let your celeriac soup boil again before adding the spices and salt.
Use a mortar to grind the black pepper and allspice.
Sprinkle the measured nutmeg, black pepper and allspice over your soup. Don't forget about adding some salt.
Add the liquid cream into your celeriac soup. Be careful, it tends to bubble over, so reduce the heat.
Keep stirring for a few more minutes and your creamy soup is ready to serve.
Decorate each plate with sauteed mushrooms. Serve warm, otherwise the temperature will affect its taste.