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.
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