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Leftover turkey is just as delicious the second time around when it's part of a creamy soup that has all the elements of turkey pot pie.
2 teaspoons McCormick Gourmet™ Rosemary, Crushed
1 teaspoon McCormick Gourmet™ Thyme
1 teaspoon McCormick Gourmet™ Garlic Powder, California
4 teaspoons butter, divided
1 package (8 ounces) sliced mushrooms
1/2 cup flour
4 cups Kitchen Basics® Original Chicken Stock
1 cup half-and-half
1 pound cooked turkey, cut into 1-inch cubes (about 3 cups)
1 1/2 cups frozen pearl onions
2 cups frozen peas and carrots
8 slices rustic bread
1 teaspoon oil
Mix rosemary, thyme and garlic powder in small bowl. Reserve 1/2 teaspoon. Heat 1 teaspoon of the butter in large saucepan on medium heat. Add mushrooms and remaining seasoning mixture; cook and stir 3 minutes. Remove mushrooms from saucepan. Set aside. Melt remaining 3 teaspoons butter in saucepan on medium heat, stirring to release browned bits from bottom of skillet. Sprinkle with flour; cook and stir 3 to 4 minutes or until flour is lightly browned.
Gradually stir in stock and half-and-half until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until slightly thickened, stirring occasionally. Add cooked turkey, frozen vegetables and mushrooms; simmer 8 minutes or until heated through, stirring occasionally.
Meanwhile, preheat oven to 350°F. Place bread slices on baking sheet. Brush with oil and sprinkle with reserved seasoning mixture. Bake 10 minutes or until toasted. Ladle soup into bowls and top each with 1 crouton.
(Amount per serving)