Cook mirepoix and garlic with olive oil and butter for 5 to 7 minutes in a large pot. Add rosemary, thyme, parsley, salt, pepper, potatoes; continue to cook another minute. Add broth and bring to a boil; add bay leaf, reduce heat, cover and simmer for 10 minutes. Remove bay leaf and add mushroom soup and peas. Cook for another 3 minutes or so. Add turkey and heat until warmed through. Adjust seasonings. Garnish with sage or dried cranberries and serve with dinner rolls.