A delightful and hearty soup inspired by the classic Brown Windsor Soup, perfect for a cozy meal.
Cut the beef and lamb into bite-sized cubes and coat them evenly with the flour.
Coating the meat with flour helps thicken the soup as it cooks.
Melt the butter in a large saucepan over medium heat and brown the meat on all sides.
Ensure the butter doesn't burn by keeping the heat moderate.
Add the chopped onion, carrot, and parsnip to the saucepan and sauté until softened.
Stir frequently to prevent the vegetables from sticking to the pan.
Pour in the stock, add the bouquet garni and chili powder, and bring to a simmer.
Partially cover the saucepan to allow some steam to escape.
Simmer the soup for 2 hours, stirring occasionally, until the meat is tender.
Check the soup occasionally to ensure it doesn't reduce too much.
Remove the bouquet garni and blend the soup until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Stir in the cooked rice and Madeira wine, then heat through before serving.
Taste and adjust seasoning before serving.
Serve the soup hot with a selection of breads or rolls.
Garnish with a sprig of fresh parsley for a touch of color.
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