| 2 | pounds | beef tenderloin (trimmed) | finely diced |
| 1/2 | cup | butter (1 stick) | |
| 1 | clove | garlic | minced |
| 1 | medium | onion | finely chopped |
| 1 | large | carrot | finely chopped |
| 4 | ribs | celery | finely chopped |
| 1 | cup | all-purpose flour | |
| 2 | 16 ounce cans | whole peeled tomatoes | crushed |
| 8 | cups | beef stock | |
| 1 | tablespoon | Worcestershire sauce | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | freshly ground black pepper | |
| 2 | cups | half and half | |
| 1 | teaspoon | fresh parsley leaves | chopped |
| In a 2-gallon stockpot over medium heat, brown the meat, about 4 to 5 minutes. Add the butter, garlic, onion, carrot, and celery. Sauté for 2 or 3 minutes. Stir in the flour and cook for 10 minutes. Add tomatoes, beef
stock, Worcestershire sauce, salt, and black pepper. Bring mixture to a boil. Reduce heat and simmer 45 minutes. Add half and half then simmer 15 minutes more. Sprinkle with parsley and serve at once with hot crusty bread. This recipe developed by  Beef Tenderloin Soup |
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