1 pound fresh mushrooms, sliced
1 quart beef broth
1/2 cup minced onion
1 teaspoon dried sage
1 1/2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon dried parsley
Combine mushrooms and broth, onions and sage in medium saucepan. Bring to a boil over medium heat, stirring and scraping bowls often.
Add garlic powder and parsley, bring to a boil and add to onion mixture.
Place dish in large pot with lid slightly lower than surface. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer, stirring occasionally, for 5 minutes. Reduce heat to medium low, cover and simmer for 5 minutes. Slowly increase heat to medium and remove from heat. Stir in cream cheese, cheese mixture, broth mixture, parsley and thyme. Return to a boil, stirring occasionally until mixture thickens and coats the back of a metal spoon.