Solid recipe. The only change I made was to add 2 1/2 Tbs dry sherry instead of wine.
(Fyi to the OH folks...it's "Minnesota", with two n's.) We liked this overall, but the main problem was that it was too salty. I did use homemade turkey broth, but I tasted the soup before adding the salt. I should have started with 1/2 tsp. and increased from there as needed. It was still edible and I would make this again, but I won't make this mistake twice. Apart from using turkey broth and breast meat, I omitted the wine as I didn't have any, and shredded some Gruyere over individual servings. I made this to eat on a camping trip (with crackers and bread sticks) as the creamy soups make good comfort food for chilly weather.
I substituted carrots for the mushrooms to make it like my mom used to when I was growing up in Minnesota, and it was just like I remember. All three kids at it up, which is a first with any soup in my house. I will definitely make this again!