In a medium pan melt 2 TBS of butter with 1 Tbs olive oil and add bay leaves, garlic and onion. Saute untill onion is golden then stir in flour and lower heat.
Cook this roux for several minutes stirring constantly, then add veg broth and tomato juice. Stir with a whisk to remove all lumps, than add peeled tomatoes.
In larger pot, melt remaining butter and add thyme and washed mushrooms. Saute mushrooms over high heat for several minutes, turning them over often, then add boiling onions and the previous mixture. Turn down heat and simmer for 20 mins.
Add a little red wine, some chopped parsley and salt and pepper to taste. Last add the green olives. Cook for a few minutes more, remove bay leaf. Serve hot with good red wine and good bread.