Leftover Turkey and Rice Soup

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced leek, carrot and celery. Cook for about 5 minutes until the leeks are softened and translucent.
1 tablespoon olive oil
1 medium leek
1 medium carrot
2 celery stalks
Stir in the chopped garlic, thyme and sage leaves and cook for 1 minute until fragrant.
4 garlic cloves
½ tablespoon fresh thyme
2 fresh sage leaves
Add the sliced mushrooms and cook for another 5 minutes until they begin to brown and release their liquid.
2 cups cremini mushrooms
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
4 tablespoons plain flour
Slowly pour in the chicken broth, whisking or stirring to incorporate the flour without lumps.
6 cups chicken broth
Stir in the wild rice mix. Bring the liquid to a boil, then reduce heat to low, cover and simmer for 30-35 minutes until the rice is tender.
1 cup wild rice mix
Add the turkey meat and heavy cream and heat through for 5 minutes.
2 cups leftover turkey meat
½ cup heavy cream
Season with salt and freshly ground black pepper to taste and serve immediately.
Salt and freshly ground black pepper to taste