Turkey and wild rice soup

Man we ate leftovers for days after thanksgiving and when we had made all the turkey sandwiches we could stand I froze the leftover fried turkey. Then we got a cold front here in south Mississippi and I needed some soup. This is the recipe I came up with and Lord have mercy it was so good all my boys went back for a third bowl!

2 1/2 C chopped turkey meat

4 chopped carrots

1 chopped onion

3 chopped ribs of celery

1 package sliced mushrooms

4 T butter

3/4 C white wine

2 T lemon juice

1 T better than bullion chicken base

1/4 cup flour

3 cans chicken broth

1 1/2 C water

Salt and pepper

3 springs of Thyme

2 C heavy cream

4 T chopped parsley

1 1/4 C uncooked Wild Rice blend (found this at target)

In a large soup pot place butter and onions, carrots, celery, and mushrooms and sauté till soft. (About 6-8 minutes) when soft add the white wine, lemon juice, and chicken base and let simmer down and reduce a little. Add your flour and stir till flour is incorporated with all the veggies and stir in chicken broth. Add salt, pepper and the whole sprigs of thyme. Stir in the rice and turkey meat and let cook on a low simmer for 15-20 minutes stirring a little. Stir in the heavy cream and chopped parsley and let simmer for about 10 minutes and serve!