Prepare the ingredients: cut the mushrooms into 1/2-inch (1 cm) cubes or slices, dice the onion, finely chop garlic, cut celery into slices, cut carrots into 1/2-inch (1 cm) cubes, chop turkey meat into small cubes.
Heat the oil in a large pot over medium-high heat. When hot, add the mushrooms in an even layer. Don't stir for the first 1-2 minutes letting the mushrooms brown. Then cook for 2-3 minutes, stirring from time to time until the mushrooms have reduced their volume and are browned. Transfer the mushrooms to a plate.
Reduce the heat to medium/medium-low. Add the butter to the pot. When it's melted and bubbling, add the onions, carrots, and celery. Cook for a couple of minutes until the onions are soft and translucent.
Add the garlic, thyme, and poultry seasoning. Cook for 30 seconds.
Stir in the flour, cook for 1 minute.
Add the wine, cook until almost evaporated.
Add rice and broth. Bring to a boil then simmer over low heat for 40 minutes.
Add turkey and mushrooms to the pot. Cook for a further 5 minutes.
Add cream and lemon juice. Take the pot off the heat and season with salt and pepper.
Enjoy!