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Curried Celery-Apple Soup with Shiitake

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This is simultaneously hearty and light. It has plenty of protein so you're not hungry again an hour later, but doesn't feel like you've eaten a heavy stew. Recipe is very easily adaptable to vegetarian by using tofu for chicken and vegetable stock for the chicken broth.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 915 mg
  • 37%

Based on a 2,000 calorie diet


  1. Using a mortar and pestle, smash the garlic with 1/4 teaspoon sea salt into a paste.
  2. Melt the butter in a large skillet over medium heat. 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.
  3. Spoon about half the apple and celery mixture into a blender along with the chicken broth. 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. Pour into a stockpot over medium heat along with the remaining mixture from the skillet, keeping some of the drippings in the skillet.
  4. Place the skillet over medium heat. Cook the chicken in the drippings until completely browned, about 5 minutes. 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. Pour entire contents of skillet into the stockpot along with the shiitake mushrooms. Simmer the soup until the mushrooms have softened, about 20 minutes. Stir the balsamic vinegar and truffle oil into the soup to serve.
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Surprisingly good! I was looking for a recipe that wasn't the usual miso soup in order to use up some miso, and this was it. The combination of apple/celery/shiitake is interesting, but it works. I used tofu in mine which wasn't a problem. Since I used miso, I left out the broth because I figured it would have enough sodium between that and the extra salt and I don't like a lot of salty taste, so just use your judgement when it comes to that. Otherwise, I'll definitely make this again!


To the commenter above who said there wasn't enough water: did you add an entire head of celery or just one stalk? Celery is mostly water, and when blended with the chicken broth and apple, it all breaks down to form the base of the soup. It seems there was a bit of an error in the edit/publish on this recipe, as my original submission does specify that the celery isn't just a few stalks, but an entire head. This may be what was missing when you made it.


I think this recipe is missing a couple of things. One, it is soup that is supposed to serve 10, but it only calls for 1 1/4 cup water. With the miso, the salt, and all the spices, it turns out entirely to salty and spicy and doesn't make much. Two, after adding several cups of water to the mixture which took care of the strong taste of seasonings, it was lacking substance. It tasted like well seasoned water. I ended up grabbing whatever vegetables I could find in the refrigerator and adding them to this soup. I added two cups of sweet potatoes, 1 potato, chopped carrots, rice, etc. After all that, it was worth eating and had nice flavors.