Adapted from Smitten Kitchen
In a large pot heat the oil then add the carrots, onions, thyme, and pinches of salt and black pepper and cook for about 8 minutes, until the onions are clear.
Add the butter and mushrooms and cook 3-4 minutes until they begin to brown. Add the garlic and cook for another minute. Remove all the vegetables from the pot.
Add the wine to the pot, turn the heat all the way up and cook until the wine is reduced it by half.
Stir in the tomato paste and the broth. Add back the vegetables then simmer for 10 minutes, or until mushrooms are tender.
Add the flour and cook until thickened to the desired consistency and serve over rice or egg noodles.