Measure out and prepare all of the ingredients.

In a saucepan over low to medium heat, add the chopped onions and minced garlic to the pan along with olive oil. Cook until fragrant.

Add in the sliced mushrooms and season with salt and pepper. Stir to combine well and let cook for about 5 minutes.

Pour in the chicken broth and stir to combine well.

Add in the chicken bouillon cube, cayenne pepper, and thyme. Stir together. Turn the heat up to medium to high and let it come to a boil. Reduce heat to simmer and let cook for 10 minutes.

Pour in the heavy whipping cream and cream cheese and stir to combine well. Let this cook for about 5 minutes and then pulse with an immersion blender to get it smoth.

Simmer for another 5 minutes. Taste and adjust seasonings accordingly.

Serve in bowls and enjoy!