Heat coconut oil in medium soup pot, then add mushrooms and sauté until they start to release their moisture.
Add garlic and sauté another 30 seconds.
Add vegetable broth and miso paste. Bring to a simmer, cook 5 to 10 minutes. Avoid boiling miso to ensure you do not kill the live bacteria in the miso.
While the soup is heating, crisp up slices of crimini (and other mushroom slices if you have them) by sautéing them in a single layer in a separate pan with a small amount of coconut oil until well-browned and crisp.
Pour soup into a blender*, add remaining garlic clove. Blend about 15 to 20 seconds, until no solid pieces remain. Return to pot.
Serve in bowls, top with a couple shakes of kelp flakes, a drizzle of truffle oil and the crisped mushrooms.
You can also use a hand-held immersion blender to blend the soup right in the pot, though it may not be as smooth using this method.