1. Rinse wild rice under cold water. Cook with 4 cups broth/water and ½ tsp salt in a saucepan for 45-60 minutes, or until tender. Drain any excess liquid and set aside.

2. Melt 3 tbsp butter in a large pot over medium heat. Add onion, carrots, and celery; sauté for 8-10 minutes until softened. Stir in minced garlic and optional mushrooms; cook for 3-5 minutes until fragrant and mushrooms release moisture. Be careful not to burn the garlic.

3. Sprinkle ½ cup all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes to cook the flour and create a roux, which will thicken the soup.

4. Gradually pour in 6 cups broth, whisking continuously to prevent lumps. Bring to a gentle simmer. Reduce heat to low, then slowly stir in 2 cups milk and 1 cup heavy cream. Do not let it come to a rolling boil after adding dairy.

5. Stir in the 2 cups cooked turkey, dried thyme, dried sage, crushed rosemary, and the bay leaf. Optionally, add a pinch of nutmeg or a splash of non-alcoholic cooking wine/broth for extra depth.

6. Let the soup simmer gently for at least 15-20 minutes, stirring occasionally, to allow flavors to meld. Then, stir in the pre-cooked wild rice blend and simmer for another 5-10 minutes to heat through and integrate with the soup.

7. Remove the bay leaf. Season generously with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with fresh chopped parsley. Serve hot, optionally with crusty bread.

8. Cool leftovers completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, thinning with extra broth or milk if needed.