In a 2 quart pot, bring water to a boil and cook the wild rice blend according to the package directions (e.g., 1 3/4 cup water to 1 cup rice). Depending on the rice blend you’ve chosen, the rice will take about 40-50 minutes to cook.

Meanwhile, prep the vegetables and heat oil in a 4 quart Dutch oven or soup pot over medium heat until the surface shimmers.

Add the onions, celery, and carrots and sauté until softened, about 8 minutes.

Scoot the vegetables to the side. Add the dried herbs and garlic to the cleared area and stir them in small circles until fragrant (just 30 seconds or so). Mix into the other vegetables.

If using, pour in the wine now and mix well with the vegetables. Let simmer for a few minutes to cook off the alcohol.

Sprinkle the flour over the vegetable mixture and stir. Things will become quite pasty. Keep stirring to cook off the rawness of the flour (about 2 minutes total).

One cup at a time, add the chicken broth, stirring well with the floured vegetables. This will loosen and thicken the broth.

Add the bay leaf, and raise heat to medium-high until the soup the bubbles, then reduce heat to medium to maintain an active simmer for 10 minutes.

Remove and discard the bay leaf and stir in the turkey.

Pour the cream or half-and-half into a small bowl and add a ladle of hot soup liquids until smooth. Add to the pot.

When the rice has finished cooking, spoon it into the soup.

Now taste the soup. It probably could use a boost of brightness after the addition of the cream and rice.

Stir in 1 tablespoon of lemon juice, a sprinkle of kosher salt and black pepper and re-taste. Repeat until you’re happy with the flavor.