Add mushrooms, celery, carrots, and shallots, sautéing until softened and fragrant

Stir in flour, salt, and pepper, cooking briefly until a light coating forms on the vegetables

Pour in chicken broth while stirring to create a smooth, lump-free base

Bring the mixture to a gentle boil, then add the wild rice

Reduce heat to a simmer and cover, allowing the rice to cook until tender and slightly chewy

Stir in shredded turkey, letting it warm through and absorb the flavors

Lower the heat and mix in sour cream until the soup becomes creamy and smooth

Sprinkle fresh parsley on top and simmer briefly until everything is heated evenly