Now that Thanksgiving is over, what do you do with all that leftover turkey meat!?! I made a hearty and satisfying soup that is filled with delicious vegetables and rich ingredients that will be a family favorite and none of that leftover turkey will go to waste.

I first made the wild rice, since it takes a bit longer to cook. I poured 1 cup wild rice in a medium sauce pan and added 4 cups of water and brought to a boil over high heat. Then I lowered the heat to medium and allowed it to simmer for 40-50 minutes and covered until cooked through. Set aside.

In a large dutch oven, melt butter over medium heat. Add the onion, celery, carrots, mushrooms, and garlic, and stir consistently until the veggies have softened.

Sprinkle the flour over the softened vegetables and stir in, cooking for 1 minute. Slowly add both chicken and vegetable broth, stirring constantly. Increase the heat to medium-high until the soup comes to a low boil.

Reduce heat to medium and add the cooked wild rice, parsley, salt, pepper, thyme, rosemary, and shredded turkey. Simmer for 20 minutes.

Add heavy cream, parmesan and lemon juice, and cook another 20 minutes until hot, tasting and adjust seasoning by adding more salt and pepper, if needed. Serve immediately.