1. Heat oil in large saucepan over medium-high heat.
2. Add carrots, onions, celery and garlic; cook and stir 5 minutes, or until vegetables are tender.
3. Stir in turkey, rice, broth, salt and pepper; cook 10 minutes, stirring occasionally.
4. Add cream and sherry; cook until heated through, stirring occasionally.
5. Ladle soup into serving bowls; sprinkle with chopped parsley, if desired.