Step 1: In large skillet on medium, heat oil and fry onions, garlic and carrots until softened, about 5 minutes.
Step 2: Stir in mushrooms, thyme, paprika and pepper; cook stirring often until no liquid remains, about 10 minutes.
Step 3: Scrape into slow cooker.
Step 4: Add 1 cup broth to skillet and bring to a boil, scraping up remaining bits.
Step 5: Scrape into slow cooker along with remaining broth and potato. Stir to combine.
Step 6: Cover and cook on low until vegetables are tender and liquid is slightly thickened, about 6 hours.
Step 7: Stir in cooking wine.
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