Mince 6 cloves of garlic and 1 onion (any color).
Mince 2-3 stalks of celery.
Wash and scrub 4-5 large carrots. Peel the carrots if desired. Cut the carrots into even slices.
Cut 1 8 oz. package of mushrooms (any variety) into evenly sized slices.
Cut 4 heaping cups of leftover cooked turkey or chicken into large chunks. Be sure to remove and discard any skin, bones, or cartilage.
Heat a cast iron Dutch oven or large heavy-bottomed soup pot to medium on the stove top and add 2 tablespoon olive oil. Once the oil is heated, add the sliced mushrooms, along with ¼ teaspoon each kosher salt and pepper.
Saute the mushrooms on medium-low heat for 10 minutes or so, stirring occasionally. The mushrooms should cook down a bit and become fragrant. Remove the mushrooms from the pot. place them in a bowl, and set aside.
After the sauteed mushrooms are removed from the stove top, add 2 more tablespoon olive oil to the soup pot. Add the minced garlic, onions, and celery. Saute for 3-4 minutes, stirring occasionally. Add the sliced carrots, along with ¼ teaspoon each kosher salt and pepper. Saute for 5-6 minutes, stirring occasionally. Add 1 cup of wild rice to the pot and saute for 1 minute. Add 7 cups of low sodium chicken broth, along with another ¼ teaspoon kosher salt, 4-5 sprigs of fresh thyme and 1-2 sprigs of fresh rosemary to the pot (can sub ½ teaspoon each of dried thyme and rosemary or 1 tsp. Italian seasoning if preferred). Stir until combined.
Bring the soup to a boil, reduce to a low boil, and cover. Cook, covered, on a low boil for 45 minutes or so or until the wild rice is tender and the carrots softened (but not mushy).
Add 4 heaping cups of diced leftover turkey or chicken, along with the sauteed mushrooms and any liquid from the mushrooms to the soup pot.
Stir all of the ingredients until combined and simmer for another 5 minutes or so. Remove the thyme and rosemary sprigs and discard before serving.