Step 1

Prepare wild rice according to the package instructions.  This typically takes around 50 to 60 minutes.  This can be done up to a day or two in advance and kept in the refrigerator until you are ready to make the soup

Step 2

In a large dutch oven or heavy pot, melt butter over medium heat.  Add the onion, celery, carrots, mushrooms, and garlic, and stir, sauteing until the onion has softened.

Step 3

Sprinkle the flour over the sauteed vegetables and stir in, cooking for 1 minute.  Slowly add the broth, stirring constantly.  Increase the heat to medium-high until the soup comes to a low boil.

Step 4

Reduce heat to medium and add the cooked wild rice, parsley, salt, pepper, thyme, rosemary, and shredded turkey.  Simmer for 20 minutes.

Step 5

Add milk, cream, and lemon juice, and cook another 3-5 minutes until hot, tasting and adjust seasoning by adding more salt and pepper, if needed.  Serve immediately.