Cream of Steak Soup

This was on the menu of a San Francisco restaurant.  

I believe they grilled the meat for extra flavor.

1½ - 2 lb round steak, sliced into thin strips

½-1 C butter                              1 large can tomatoes, diced

1 C flour                                    3 qts beef broth

5 stalks celery, diced                1 T Worcestershire sauce

2 large carrots, diced                salt and pepper to taste

1 large onion, diced                   

½ lb mushrooms, chopped          1½ C half and half

            Slowly brown beef in a large heavy pot with some of the butter.  Add raw vegetables, rest of the butter, and the flour.  Mix well and cook for 10 minutes or until the butter incorporates.  Add tomatoes, broth, and seasonings.  Simmer for about 1-1½ hours or until meat is tender.  Stir occasionally to keep from sticking to the bottom of the pan.           

            Add cream and cook for 5 more minutes.

          This soup can be frozen for later use.  If it gets too thick, add more broth or water; then adjust seasonings.