Creamy Mushroom Soup

I saw this recipe originally on Food and Wine but twisted it around a bit after finding it a bit bland the first time.  The revamped result was pretty delish and as an extra bonus - super healthy, quick and easy!

Creamy Mushroom Soup
makes 4 servings
1 and 3/4  lbs. mixed mushrooms (white, crimini, shitake, oyster, etc) roughly chopped and 1/4 lb. crimini mushrooms thinly sliced
5 c. low-sodium chicken broth
3 large garlic cloves, chopped
3-4 sprigs thyme 
1/4 c. crème fraîche
1/4. c. dry sherry
1 1/2 tsp ground coriander
2 tsp canola or vegetable oil
salt and freshly ground pepper
chopped parsley, for garnish

In a large saucepan, combine the chicken broth with the chopped mushrooms, garlic, and thyme sprigs.  Bring to a boil; simmer over med-low heat until the mushrooms are tender, 10-15 minutes.  Remove the thyme sprigs.  Working in batches, puree the soup in a food processor until very smooth; return to the saucepan and whisk in the creme fraiche and sherry.  Simmer for a few more minutes.  Add the coriander and season to taste with salt and pepper.

Meanwhile, in a medium nonstick skillet, heat the oil. Add the sliced white mushrooms and cook over med-high heat, stirring, until golden brown and tender, about 4-5 mins. Season lightly with salt and pepper.

Ladle the soup into bowls. Garnish with the sautéed mushrooms and parsley before serving.