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Heat the butter, ghee or olive oil in a large saucepan or dutch oven over a medium heat.
Add the onion, carrot, celery and cauliflower and cook until softened and golden, about 7 - 8 minutes.
Add the garlic, mushrooms, thyme and 1 tbsp of parsley. Season with salt and pepper and cook until the mushrooms are beginning to brown, another 2 - 3 minutes.
Add the white wine and stock.
Bring to the boil and reduce to a simmer. Cook for 10 minutes.
Add the cooked turkey. Stir in the heavy cream or coconut milk. Simmer until heated through, about 2 minutes. Adjust the seasoning to taste and serve in bowls topped with fresh chopped parsley.