Yes, it's true that the "elite in the chef world" have turned up their collective noses at truffle oil.
Alas, I don't give a flip. I own some white truffle oil, and enjoy using it on occasion.
I can assure you that if you're trying to copy a Mushroom Truffle Bisque from a chain Steakhouse, that truffle oil was used, at least in part.
Good luck with your recipe!
PS...is this the recipe you're looking at? Looks good to me and think I'll give it a try...