Add the Herbs De Provence olive oil to the pan. Sauté the onion, carrots and leek until translucent. Deglaze the pan with the balsamic vinegar and toss in the parsley, and simmer until most of vinegar has evaporated, 1-2 minutes. Sprinkle the flour over the mixture and mix in to coat the vegetables. Add 1 cup of the wine stirring constantly until a smooth paste is formed. Whisk in the remaining wine and then add the reserved mushrooms, broth, pearl onions, and Herbs De Provence blend.