In medium sized saucepan melt 2 T butter & olive oil. Add bay leaves and onions. Sauté until onions are golden, stir in garlic and sauté one more minute. Stir in flour and lower heat. Cook for several minutes on low but stir constantly. Add broth and tomato juice. Stir with whisk to remove all lumps. Add peeled tomatoes.

In another larger pot. Sauté mushrooms in 3 T of butter. Add thyme over high heat. Then all the other ingredients. Turn down heat. Simmer for 20 minutes. Add wine and stir for one minute. Serve with crusty bread.