Slice the leeks and rinse thoroughly in cold water to remove any grit. Drain well in a colander.

Heat olive oil in a heavy pot over medium heat. Add the cleaned leeks and sauté for about 5 minutes until soft and caramelized.

Slice heirloom carrots at an angle and add to the pot. Cook for another 5-7 minutes, stirring frequently.

Sprinkle flour over the sautéed vegetables and stir to coat. Pour in red wine, bringing to a simmer while stirring.

Incorporate tomato paste, vegetable broth, thyme, and bay leaves. Cook for 15 minutes until carrots are tender.

Rinse and slice mushrooms into quarters. Sauté in a separate skillet over medium-high heat until golden brown.

Push mushrooms to one side and sauté minced garlic in the empty space for 1-2 minutes until fragrant.

Combine sautéed mushrooms and garlic into the pot with the vegetables and adjust seasonings with salt and pepper. Simmer for a few more minutes before serving.