Prepare wild rice according to package directions to desired doneness; drain.
Meanwhile, in large stockpot or Dutch oven, heat oil over medium heat. Add onions, carrots, celery and garlic; salt and pepper to taste. Sauté until softened (about 8-10 minutes).
Add in mushrooms and rosemary; sauté until mushrooms are softened. Stir in flour, coating vegetables; cook 1 minute. Add in sherry or ¼ cup chicken broth; allow to reduce by half.
Stir in chicken broth, turkey and wild rice. Bring to a boil; simmer 5 minutes. Stir in evaporated milk; continue cooking until heated through.