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1
Using a mortar and pestle, smash the garlic with 1/4 teaspoon sea salt into a paste.
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2
Melt the butter in a large skillet over medium heat.
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3
Add the garlic paste, miso paste, cumin, curry powder, celery seed, black pepper, 1 tablespoon sea salt, celery, and apple to the skillet; cook and stir until the celery is slightly softened, 5 to 7 minutes.
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4
Spoon about half the apple and celery mixture into a blender along with the chicken broth.
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5
Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree.
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6
Pour into a stockpot over medium heat along with the remaining mixture from the skillet, keeping some of the drippings in the skillet.
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7
Place the skillet over medium heat.
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8
Cook the chicken in the drippings until completely browned, about 5 minutes.
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9
Pour the water into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
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10
Pour entire contents of skillet into the stockpot along with the shiitake mushrooms.
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11
Simmer the soup until the mushrooms have softened, about 20 minutes.
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12
Stir the balsamic vinegar and truffle oil into the soup to serve.
