Heat a large Dutch oven over medium heat and add butter and oil.
2 tablespoons unsalted butter, 2 tablespoons olive oil
Add onion, carrots, celery and uncooked rice. Cook 6-8 minutes or until the vegetables have softened and the rice begins to pop. Stir often.
½ large, 3 carrots, 1 rib celery, 1 cup uncooked wild rice or a wild rice blend
Add baking soda, thyme and wine. Cook 1 minute, stirring often.
¼ teaspoon baking soda *see Note, 1 tablespoon fresh thyme leaves, ½ cup dry or semi-dry white wine
Add 4 cups broth, salt and pepper and bring mixture to a boil. Reduce heat to low (simmer and cover. Cook, covered, 30 minutes. Check the rice and if it isn’t softened, cook an additional 10 minutes with the lid on.
1½ teaspoons kosher salt, ½ teaspoon freshly ground black pepper, 4-5 cups unsalted chicken or turkey broth
Remove the lid, add cream and turkey and cook 30-60 minutes or until the soup reduces and thickens. (If the soup is too thin, whisk in 2 tablespoons flour or cornstarch that has been mixed with ¼ cup cold heavy cream. Bring just to a boil, reduce heat to low and cook until soup has desired consistency. If soup is too thick, add an additional 1-cup broth.)
1 cup heavy cream, 3 cups cooked chopped or shredded turkey
Season, to taste, with kosher salt and freshly ground black pepper.