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 degrees F.
Place bread slices on baking sheet. Brush with oil and sprinkle with reserved
Bake for 10 minutes or until toasted.
Ladle soup into bowls and top each with 1 crouton.
Serves: 8 | Serving Size: 1 cup | 15 min Prep time | 30 min Cook time
Nutrition information (Amount per serving) Calories: 321 Cholesterol: 75mg
Sodium: 497mg Protein: 27g Total Fat: 9g Fiber: 3g Carbohydrate: 33g
Recipe and photo credit (used with permission): McCormick