1. Cook the wild rice blend according to the package directions and set aside.

2. In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for about 10 minutes, stirring occasionally, until the vegetables are softened.

3. Stir in the garlic, thyme, and oregano. Cook for another 2 minutes until fragrant.

4. Add the sliced mushrooms and cook for about 3 minutes until slightly softened.

5. Sprinkle the flour evenly over the vegetables and stir well to coat everything. Cook for 2 minutes to remove the raw flour taste.

6. Slowly pour in the chicken broth while stirring constantly to prevent lumps. Bring the soup to a boil, then reduce the heat and simmer partially covered for 10 minutes until slightly thickened.

7. Stir in the cooked rice and diced turkey. Season with salt and black pepper to taste. Bring the soup back to a gentle boil, then simmer for another 5 minutes until heated through. Add extra broth if you prefer a thinner consistency.

8. Stir in the half-and-half and cook until warmed through. Serve hot with bread or crackers if desired.