First Step: Prepare Your Ingredients Wash and chop the onion, carrots, and celery into bite-sized pieces. Mince the garlic cloves and measure out seasonings and wild rice. If using leftover cooked turkey, shred or chop it into manageable pieces.

Second Step: Sauté the Vegetables Heat the olive oil and butter in a large soup pot over medium heat. Add chopped onion, carrots, celery, salt, and pepper. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables become soft and fragrant.

Third Step: Add Flavorings and Roux Add the minced garlic, Italian seasoning, dried thyme, dried parsley, and flour to the vegetables. Stir constantly for 1 to 2 minutes, allowing the flour to cook and form a roux that will thicken the soup while releasing the flavors.

Fourth Step: Incorporate Liquid and Wild Rice Slowly whisk in the chicken broth or turkey stock, ensuring the flour dissolves smoothly. Stir in the wild rice and bring to a boil over high heat.

Fifth Step: Simmer the Soup Once boiling, cover the pot with the lid slightly ajar and reduce heat to a gentle simmer. Let the soup cook for about 15 minutes, allowing the wild rice to start softening.

Sixth Step: Add Turkey and Mushrooms Stir in the shredded turkey and sliced mushrooms. Return the soup to a boil, then reduce heat to simmer uncovered or with lid ajar for an additional 15 to 20 minutes or until the wild rice is tender.

Final Step: Final Touches and Serve If desired, stir in heavy cream and fish sauce for added creaminess and umami punch. Adjust seasoning with salt and pepper to taste. Ladle the hearty turkey wild rice soup into bowls and garnish with fresh parsley if you like. Serve warm with crusty bread or a green salad for a complete meal.