Simmer all ingredients for at least an hour to reduce. Remove mushrooms and bay leaf and purée with an immersion blender. 

Simmer in a small saucepan to reduce. You’re looking for about 1/8 cup. Be careful not to scorch. 

Process onion, garlic, celery and carrots in a large food processor until minced. Heat oil in a large soup pot. Sauté the minced aromatics for about 7-8 minutes. Add tomato paste and wine.  Continue cooking another 5 minutes. Careful not to scorch— stir often. Add flour and stir well to fully incorporate. Reduce heat to low and cook another 5 minutes. Slowly add broth and stir well to avoid large clumps. Add tomato purée, salt, pepper and herbs. Increase heat to medium-low and bring mixture to simmer. Continue to simmer for at least 45 minutes, stirring occasionally. Remove from heat and allow to cool a bit so it’s easier to safely work with. Process about half the soup through a chinois or other mesh strainer— whatever consistency you’re looking for can be achieved in this step. Add warmed cream before serving. Incorporate however you like for presentation— I used an immersion blender but you can swirl it into individual bowls for an artistic touch! If you’re doing that, taste for salt levels before you ladle, otherwise, adjust seasoning after cream is added.