Finely chop one onion and mince two cloves of garlic. Then, slice two stalks of celery and two carrots thinly using a mandolin or food processor for even cooking.

In a large stockpot, heat two tablespoons of avocado oil over medium-high heat. Add the chopped onion and minced garlic, sautéing for about 5 minutes until the onions turn translucent and fragrant.

After the onions and garlic are ready, add the sliced celery and sauté for an additional 2 minutes. Then, toss in the thinly sliced carrots and cook for another 2 minutes.

Pour in 6 cups of chicken or turkey broth and 2 cups of water into the stockpot, stirring well. Next, add 1 cup of wild rice and 1 tablespoon of poultry seasoning. Bring the mixture to a boil, then cover and reduce the heat to a gentle simmer for 45 minutes.

Once the wild rice is cooked, add 2 cups of shredded leftover turkey to the soup. Stir gently to incorporate the turkey, allowing it to warm through for about 5 minutes.

In a separate saucepan over medium heat, melt 2 tablespoons of butter. Whisk in 2 tablespoons of whole wheat pastry flour and cook for about 2 minutes to create a roux.

Gradually whisk in 2 cups of milk to the roux, stirring constantly until the mixture is smooth and thickened, about 3-4 minutes.

Stir the creamy roux into the stockpot with the soup until fully incorporated and heated through. Taste and adjust seasoning if needed. Serve warm, garnishing with freshly chopped parsley.