Lost Dishes: Mayfair Room - Cream of Cheese Soup

Mayfair Room: Cream of Cheese Soup

Edward Vogell, head chef of the Hotel Mayfair, served a special cream of cheese soup in the hotel's Mayfair Room. According to Vogell, the use of onions and sharp American cheese created a new flavor that had instant approval of the hotel's guests.


Diced American Cheese	Minced Onions, Carrots and Celery

Cream of Cheese Soup

Source: St. Louis Star-Times, April 3, 1941

Yield: 6 servings

Ingredients

2 cups chicken stock or bouillon
1/2 lb sharp American cheese, diced
1/2 cup minced cooked carrot
3/4 cup minced cooked celery
2 Tbsp minced onion
4 Tbsp butter
4 1/2 Tbsp flour
2 cups milk

Preparation

The chicken stock used in the soup may be made by dissolving two chicken bouillon cubes in two cups of boiling water or canned chicken stock may be used. The best flavor is secured when a sharp full-bodied American cheese is used.

Sauté onion in butter, do not allow to brown. Add flour and blend well. Place over hot water, add milk and chicken stock and cook until thickened. Add diced cheese and stir until melted. Add cooked vegetables, heat thoroughly. Add a bit of chopped parsley, toasted croutons, buttered popcorn or a dash of paprika for garnish on top of each bowl of soup.