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Sauté Mirepoix into a Butter-Flour Roux: In a large soup pot, melt butter over medium high heat. Add onions, shredded carrots, celery, garlic, salt, and pepper, and cook covered until onions turn translucent, around 5-7 minutes. Add flour and cook, stirring frequently, until pasty, around 1 more minute.
Build the broth: Add wild rice, chicken broth, bay leaves, thyme and lemon juice. Bring pot to a boil over high heat then reduce to medium-low and simmer until rice is almost fully cooked through, around 30-40 minutes. Add turkey and simmer for 10 more minutes.
Final Touch of Dairy: Remove bay leaves and add heavy cream and stir until combined. Increase heat to medium, add cheese, and cook, stirring constantly, until cheese is fully melted, around 3-5 minutes. Remove from heat, serve, and enjoy!