Turkey Pot Pie Soup
In a large pot over medium heat, add olive oil. When heated, add mirepoix and garlic and saute 5 to 7 minutes. Add rosemary, thyme, parsley, and potatoes; continue to cook another minute. Add broth to vegetables and bring to a boil. Add bay leaf, cover and reduce heat to simmer for 10 minutes.
Remove bay leaf, and add cream of mushroom soup and peas to pot. Simmer 3-5 minutes, stirring occasionally. Add turkey and continue to cook until warmed through. Season soup to taste with salt & pepper. Ladle soup into bowls, garnish with sage or dried cranberries and serve with rolls.