Melt butter in a large soup pot over medium high heat. Once melted, add mushrooms, onion and garlic. Stir until the onions are tender and translucent, about 5-10 minutes.
Add chicken broth, heavy cream, cream cheese, thyme and salt and pepper. Stir so it's all combined and creamy.
Bring to a boil and then reduce heat and simmer for 25 minutes, stirring occasionally. Remove half of the soup from pot and place in bowl - careful it's hot. With the soup remaining in the pot, use a immersion blender to blend until smooth. Now add the soup that's in the bowl back into the pot. Simmer for 10 more minutes.
Now the fun part. Serve in bowls and eat! I like to add a dash of paprika on top of my soup. Enjoy!
Recipe Created by Pamela Reed for brooklynfarmgirl.com