1 medium adult carrot
2 tablespoons vegetable oil
1 sweet onion, chopped
1/2 pound fresh mushrooms, sliced into 1/2 inch slices
1 large celery stalk, shredded
1 medium carrot, sliced into 1/2 inch slices
1 1/2 tablespoons white wine
Place carrot, onion, mushrooms, celery and carrot into a medium bowl. Heat the oil in a large saucepan on medium heat.
Saute carrots and onions briefly in oil until tender. Drain marinade meat scraps; stir in wine and water. Reduce heat to covered; simmer covered for 30 minutes.
Remove meat from wine and broth and reserve meat scraps. Add marinade stock, celery, carrot and onion to celery mixture. Stir on low heat until evenly incorporated.
Remove foil from pan and pour cream into pan. Heat saucepan toward boiling. Cream thirds of cream in a blender or food processor or whisk; add marinade, celery and carrot. Sprinkle remaining 1/2 cup marinade over vegetables and cook over medium heat until thickened.
Return skillet to heat, add celery, carrots and onions, and saute breading until vegetables are tender.
Add meat scraps to celery mixture and cook until just steamed; stir, turning occasionally, until vegetables are tender. Stir in wine to skillet. Add bread crumbs, carrot and onion and simmer over low heat until heated through.