Chef Paul's Cream Of Chester County Mushroom Soup

INGREDIENTS
1 pt. sliced white mushrooms
1/2 pt. sliced shitakes
1/2 pt. sliced Portobello, gills removed
2 tsp. minced shallots
1/2 tsp. chopped fresh thyme
3/4 gal. chicken stock
1 cup heavy cream
3 dashes Worcestershire sauce
2 dashes Tabasco sauce
2 ea. whole bay leaves
1 tbsp. sliced sun dried tomato
1 ea. chopped white onions
3 oz. sherry wine
roux: 1 tbsp. of flour to 1 tbsp. of butter

(Note: Roux is used as a thickening agent. It is made by melting whole butter in a pot on the stove top at low heat. Slowly add all-purpose flour until paste forms and all flour comes away from the sides of the pot. Cook this for about 10 minutes. When cooking cream soups, this works great.)

PREPARATION
1.) heat pot or skillet, add vegetable oil 2.) add shallots and onions, saute until translucent, add mushrooms 3.) saute mushrooms until liquid starts to come from mushrooms 4.) add chicken stock, Worchestershire, tabasco, thyme, bay leaves 5.) continue to cook for approx. 1 hour, start to add roux slowly, be careful not to lump roux  6.) add sun dried tomatoes, continue to add roux until desired thickness is achieved 7.) mix thoroughly with whisk, slowly add heavy cream  8.) taste soup for additional seasonings, let simmer for approx. 20-30 minutes.

Chef Paul's Meat Loaf

INGREDIENTS
1-1/2 lb. ground beef
1 ea. diced red onion
3 oz. ketchup
2 oz. A-1 steak sauce
1 oz. yellow mustard
1/2 tsp. salt & pepper
1 tbsp. brown sugar
1 tsp. fresh chopped parsley
1 tsp. fresh chopped garlic
1/4 cup panko bread crumbs
2 oz. BBQ sauce
2 ea. eggs
1 oz. Heinz 57 sauce
4 ea. bacon strips

PREPARATION
1.) Start with large mixing bowl, add egg and mix with fork, in saute pan place small amount of oil 2.) add onions, sauté until soft, add to mix, add all ingredients to mixing bowl, when everything is thoroughly mixed 3.) form into 5 oz. loafs, about 4 inches long make small indent in top, place small amount of BBQ sauce in indent 4.) place formed loaves on a sheet pan, or a deep dish oven pan, place bacon strips across each loaf, place in oven at 400 degrees for approx. 20 min. 5.) remove from oven when cooked throughout 6.) let cool for a few minutes before cutting so that all the juice don’t run out 7.) serve with mashed potatoes and peas and you have a meal.