Prep the base: Dice the onion, carrots, and celery. Slice the mushrooms if using. Mince the garlic. Chop or shred the cooked turkey, or open your ground turkey.

Sauté aromatics: Warm the olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes, stirring, until the onions turn translucent and the carrots begin to soften.

Add mushrooms and garlic: Stir in mushrooms and cook until they release their liquid and brown slightly, about 5 minutes. Add garlic and cook 30–60 seconds, just until fragrant.

Toast the rice and spices: Add the wild rice, thyme, bay leaf, parsley, and red pepper flakes if using. Stir for 30 seconds to coat the rice in the aromatics and fat—this helps develop flavor.

Deglaze and simmer: Pour in the broth, scraping up any browned bits from the bottom. Bring to a simmer, then reduce heat to low, cover partially, and cook for 45–55 minutes, until the wild rice is tender and some grains have burst. Stir occasionally.

Cook or add the turkey: If using ground turkey, brown it in a separate skillet with a pinch of salt and pepper while the rice cooks, then add it to the pot. If using cooked turkey, wait until the rice is nearly done, then stir it in to warm through for the last 10 minutes.

Adjust thickness: If you prefer a slightly thicker soup, whisk flour or cornstarch with 2 tablespoons water to make a slurry. Stir it into the simmering soup and cook 2–3 minutes.

Add cream and brighten: Stir in the half-and-half or cream (if using). Add lemon juice or vinegar to wake up the flavors. Taste and season with salt and pepper.

Finish and serve: Remove the bay leaf. Ladle into bowls and top with chopped parsley, chives, or dill. Serve with crusty bread or a simple green salad.