If not already done, cook the wild rice blend according to package directions. Shred or dice the cooked turkey and set aside. Dice the onion, celery, and carrots. Mince the garlic.

In a large Dutch oven or stockpot, melt the butter over medium heat. Add the diced onion, celery, and carrots. Sauté for 8-10 minutes, or until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.

Sprinkle the all-purpose flour over the sautéed vegetables. Cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the soup.

Gradually whisk in the turkey or chicken broth, ensuring no lumps form. Once smooth, slowly whisk in the half-and-half or heavy cream. Add the dried sage, dried thyme, crushed rosemary, bay leaf, salt, and black pepper.

Bring the soup to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for 20-30 minutes, allowing the flavors to meld and the vegetables to become fully tender. Stir occasionally to prevent sticking.

Stir in the cooked shredded turkey and the cooked wild rice blend. Continue to simmer for another 10-15 minutes, or until the turkey and rice are heated through and the soup has reached your desired consistency.

Taste the soup and adjust salt and pepper as needed. Remove and discard the bay leaf. Ladle the hot soup into bowls and garnish with fresh chopped parsley, if desired. Serve immediately.