heat the olive oil in a large pot, add the carrots with salt and saute for about 5 minutes
Add the onions and garlic and continue to saute another 5 minutes
Add the flour and stir to coat, then turn the heat to high for 2 minutes. Stir constantly
Add the wine and broth, bring to a boil then reduce to medium low, cover and simmer 20 minutes
In a separate large pan melt the margarine, add the mushrooms with salt and sautee 8-10 minutes til mushrooms darken and shrink.
Add the mushrooms to the pot along with the thyme. Stir to combine, cover and continue to simmer another 10 minutes