Heat oil in a large pot or Dutch oven over medium high heat. Add the mushrooms and onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the garlic and cook for about 1 minute, stirring.
Add the broth, rice, and bay leaf, cover and bring to a simmer. Reduce heat to medium low, add the turkey, and simmer until the rice is cooked through and tender, about 45 minutes. Remove and discard bay leaf then stir in parsley, salt and pepper and serve.
Turkey: You can substitute cooked and chopped (or shredded) chicken in place of the turkey.
Turkey Broth: This is easy to find in stores around Thanksgiving, but if you don't have access to it, simply substitute chicken broth.
Mushrooms: You can omit the mushrooms if desired.
Creamy soup: Add up to 2 cups of heavy cream or half-and-half to add a creamy texture to the soup.
Storing: Once completely cool, the soup can be kept in an airtight container in the refrigerator for up to 4 days.
Freezing: This soup can be frozen in an airtight container for up to 6 months. Leave 1 to 2 inches of space at the top of the container for expansion; you can also place a piece of plastic wrap against the surface of the soup before putting the lid on to help prevent freezer burn.
Thawing: Thaw in the refrigerator for 1-2 days.
Reheating: Place the soup in a saucepan over medium heat and bring to a full boil, reduce the heat to medium-low and simmer for at least 5 minutes, adding more broth or water if needed.