In a large Dutch oven, melt 2 tablespoons of butter over medium heat. Once the butter is bubbling, add 1 diced red onion, 1 chopped celery stalk, and 3 thinly sliced garlic cloves. Sauté for about 5 minutes until the onions are translucent and fragrant, stirring occasionally to prevent burning.

Stir in 8 ounces of sliced baby bella mushrooms and continue cooking for another 5 minutes. As the mushrooms soften, they will release their moisture, creating a savory base for your soup.

Add 4 ounces of softened cream cheese to the pot, stirring until it melts completely into the mixture. Keep stirring gently until there are no lumps, about 2 minutes.

In a separate bowl, whisk together 4 cups of chicken broth, 1/4 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth. Gradually pour this mixture into the Dutch oven, stirring constantly to avoid lumps, and bring it to a simmer.

Once simmering, add in 2 cups of cubed leftover turkey and 1/2 cup of white wine. Stir well, then cover the pot and let it simmer on low heat for about 20 minutes.

After simmering, stir in 3 cups of chopped baby kale and 1 teaspoon of fresh thyme. Cook uncovered for an additional 10 minutes.

Ladle the soup into bowls and garnish with fresh cracked pepper and additional thyme leaves, if desired.