Heat olive oil in a medium sized pot over medium heat. Add onions and sauté 5 minutes or until onions begin to soften. Add garlic and mushrooms and sauté 1 to 2 minutes or until fragrant and slightly wilted. Add broth and bring to a boil. Reduce to a simmer and cook 15 to 18 minutes or until mushrooms are tender.

Carefully transfer soup to a blender or food processor and blend until smooth, about 5 minutes. Season with salt and add cream cheese. Pulse a few times to combine and serve immediately or return to pot and warm over low heat until ready to serve.