Turkey Pot Pie Soup

1 tsp dried rosemary, crushed
1/2 tsp dried thyme
1/2 tsp garlic powder
1 tbsp butter, divided
4 oz sliced mushrooms
1/4 cup flour
3 cups turkey stock
1/2 cup half-and-half
2 cups cooked turkey, in bite-sized pieces
3/4 cup pearl onions
1.5 cups frozen veggies (peas, carrots, corn and/or green beans)
ground black pepper to taste
rolls, biscuits, dumplings (some sort of bread product of your preference to fill the role of "the crust")

1. Mix rosemary, thyme and garlic powder in a small bowl. Heat 1/2 tablespoon of butter in large saucepan on medium heat. Add mushrooms and seasoning mixture; cook and stir for 3 minutes. Remove mushrooms from saucepan; set aside.

2. Melt remaining butter in same saucepan over medium heat, stirring to release any browned bits from bottom of saucepan. Sprinkle with flour; cook and stir with a whisk 3-4 minutes, until flour is lightly browned (it will stick to the back of a spoon and have the consistency of wet sand).

3. Remove saucepan from heat. Gradually stir in stock and half-and-half, stirring with a whisk until well-blended; it is important to add liquid gradually, even just a spoonful at a time, and to stir constantly to prevent lumps of unmixed flour.

4. Return to heat. Bring to a boil, then reduce heat to low; simmer for 10 minutes or until slightly thickened, stirring occasionally. Add turkey, vegetables, mushrooms, and ground black pepper, and simmer over medium-low heat for 8 minutes or until heated through, stirring occasionally.

5. Serve hot with warm bread on the side.

Serves 4.