In a heavy soup pot over medium heat, bring beef stock and 3 cups of water to a boil. Add dried mushrooms and bring to a boil, boil for 10 minutes on low. Set aside in a large tempered glass jug and cover to keep warm.
Meanwhile, chop the beef into chunks. Quarter the mushrooms and dice the onion. Finely chop the garlic cloves and set aside.
Heat the same soup pot again over medium-high heat. Add 1 tablespoon of oil and heat until shimmering. Add beef and cook until golden brown on all sides, about 6-8 minutes. Once done, remove to a plate, cover, and set aside.
Using the same pot, add 2 tablespoons of oil and heat again until hot. Add garlic and sauté until fragrant. Stir in onion, fresh thyme, and bay leaf. Cook until onion is slightly golden.
Pour the warm mushroom stock into the pot. Stir in browned beef and mushrooms, then reduce the heat to low.
Cover and let cook for 1 hour 30 minutes or until beef is cooked through and super tender.
Once the beef is done, add the pasta to the soup; continue cooking for about 10 minutes more until pasta is done.
Stir in cream cheese, mix until well combined.
Garnish the soup with fresh chives and serve hot.