Place a large pot or Dutch oven over medium heat and add the olive oil.

Add the chopped onion, carrots, celery, and mushrooms to the pot. Cook the vegetables for about 8 to 10 minutes, stirring occasionally, until they become soft.

Stir in the minced garlic, dried thyme, and dried rosemary. Cook for just 1 minute until you can smell the wonderful herbs.

Pour in the broth and add the uncooked wild rice. Increase the heat to bring the liquid to a boil.

Once boiling, turn the heat down to low. Cover the pot with a lid and let it simmer for 45 to 50 minutes until the rice is tender.

Remove the lid and stir in the cooked turkey. Let it cook for another 5 minutes to ensure the turkey is heated all the way through.

If you want a creamy soup, stir in the heavy cream now and let it simmer gently for 2 more minutes.

Taste the soup and add salt and pepper as needed.

Ladle the soup into bowls, sprinkle with fresh parsley, and serve warm.