In a heavy skillet or Dutch oven (I use cast iron), heat the butter over medium.
Add celery, carrots, green beans, thyme, marjoram, oregano, salt, and pepper.
Cover and cook for 15 minutes on medium heat.
Add mushrooms and cooked covered for 5 minutes.
Sprinkle flour over the veggies and stir to blend with a spoon or fork.
Add the wine, broth, cream, turkey, and peas.
Cook uncovered for 5-10 minutes until thickened.
Serve right away over toast, noodles, or rice. Refrigerate leftovers for up to 3 days.