Leftover Turkey and Wild Rice Soup

Makes 6-8 servings. 4 tablespoons butter or olive oil2 carrots, chopped1 large onion, chopped 2 celery stalks, sliced 8 ounces sliced mushrooms, chopped 2 cups spinach, chopped 3 garlic cloves, minced ¼ cup flour or 2 tablespoons cornstarch for gluten-free 4–6 cups turkey or chicken stock (so much better with turkey stock made fresh from Keep Reading