El Gaucho’s Insane Truffle Soup with Chef Matt

Insane Truffle Soup:

Executive Chef Matt Brandsey at El Gaucho Seattle shares one of his most popular recipes, Insane Truffle Soup. You’ll be surprised at how easy to make this delicious soup!


  • 4 ounces mushroom mix – can use any mushroom or a combination. Matt here uses crimini, oyster, shimeji, and chantrelle mushrooms
  • ½ cup mushroom stock
  • 1 T garlic, or to taste
  • 1/4 cup cream
  • Roux as needed to thicken (roux is equal parts butter and flour mixed together.)
  • White Truffle oil and Chives to garnish


  1. Saute mushrooms in canola oil in a hot pot.
  2. Add chopped truffles and garlic.
  3. Add mushroom stock and cream and let simmer.
  4. Add roux. It’s important that the soup is boiling when you add in the roux. Whisk until roux is diluted completely.
  5. Serve in bowls. Garnish with white truffle oil and chives.

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