Melt butter over medium heat in a dutch oven or large soup pot. Add carrots, celery and onion. Cook for 5 minutes, stirring frequently.
Add mushrooms and garlic. Continue to cook, stirring frequently, until mushrooms are tender (about 4 to 5 minutes).
Slowly add flour while stirring to combine. Add chicken broth, thyme and turkey. Stir to combine.
Bring to a simmer, stirring frequently. Cover and reduce heat as necessary (medium low or low) to maintain a simmer.
Simmer for approximately 15 minutes (stirring occasionally), or until vegetables are tender.
Remove from heat and stir in cream, salt and pepper. Season with additional salt and pepper, if desired.
Sprinkle with chopped fresh parsley, if desired.