Step 1

Peel, core, and dice your onion and clean and slice your mushrooms. Add to a large pot or Dutch Oven. over medium heat with butter or oil and salt and pepper. Cook for about 5-7 minutes until the juices of the mushroom have released and the onion is translucent and fragrant.

Step 2

Add flour and use a wooden spoon to stir well until there are no visible lumps to form a roux.

Step 3

Add the wine and vinegar and stir, integrating the roux into the liquid. Cook for about 5 minutes to allow the alcohol to burn off.

Step 4

Add broth, bay leaves, and fresh thyme leaves. Stir and bring heat up to high. Leave uncovered and simmer for 10 minutes, stirring occasionally to make sure the bottom does not burn.

Step 5

Peel the carrots and potatoes. Slice carrots and chop potatoes into chunks, about 1-inch wide. Drop them into the pot and turn heat all the way down to low. Cover and simmer on low for about 45-55 minutes, stirring occasionally so nothing sticks to the bottom of the pot.

Step 6

Test that your carrots and potatoes are tender by piercing with a fork. It should easily poke through. If ready, taste to see if any additional salt and pepper is needed. Serve hot and garnish with fresh thyme.