1 yellow onion
2 carrots
3 ribs celery
2 cloves garlic
5 Tbsp butter, divided
8 oz. mushrooms
4 Tbsp all-purpose flour
1/2 cup wild rice blend
1/2 tsp dried thyme
1/2 tsp rubbed sage
1/4 tsp freshly cracked black pepper
4 cups vegetable broth
2 cups chopped cooked turkey
1/3 cup heavy cream
1/2 tsp salt (or to taste)
Dice the onion, slice the carrots and celery, and mince the garlic. Add the onion, carrot, celery, and garlic to a large soup pot with 1 Tbsp butter and sauté over medium heat until the onions are soft.
While the vegetables are sautéing, slice the mushrooms. Add the mushrooms to the pot and continue to sauté until the mushrooms are soft.
Add the flour and remaining 4 Tbsp butter to the pot. Continue to stir and cook for about one minute more.
Add the wild rice, thyme, sage, pepper, and broth to the pot. Stir until all of the flour and butter mixture has dissolved off the vegetables and the bottom of the pot.
Place a lid on the pot, turn the heat up to medium-high, and bring the soup up to a boil. Once boiling, turn the heat down to medium-low and let the soup simmer for about 40 minutes, stirring occasionally, or until the rice is tender.
Once the rice is tender, add the chopped turkey. Stir to combine and heat through.
Stir in the heavy cream, then taste the soup and season with about ½ tsp salt