Brown Windsor Soup

2 Tablespoons unsalted butter
½ pound tenderloin, cut into cubes
2 medium onions, finely chopped
1 carrot, finely diced
2 Tablespoons all purpose flour
4 cups beef broth
½ teaspoon thyme
1 bay leaf
Salt and freshly ground pepper (try ¾ teaspoon salt)
½ cup Madeira

Melt butter in a large, heavy saucepan. Add the meat and vegetables and sauté until lightly browned. Sprinkle on the flour; cook briefly over medium heat until the flour has browned. Gradually pour in the beef broth, stirring constantly until the mixture comes to a boil. Add the thyme, bay leaf, salt and pepper. Lower heat; cover and simmer for 2 hours.

Purée soup in an electric blender or use an emersion blender. Reheat; add the Madeira . Check the seasonings. Yield: 4 servings.