Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft, 5-7 minutes. Add the mushrooms and sauté another 5-7 minutes until they have softened and started to brown at the edges.
Sprinkle the flour over the top and stir to combine. Let cook for 1 minute. Add the wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Add the chicken broth, thyme, dill, paprika, soy sauce, and salt. Stir to combine and bring to a boil. Reduce the heat and let the soup simmer for 15 minutes.
Place the cream cheese in a microwave safe bowl and microwave for 30-60 seconds, until softened. Ladle a little of the broth into the bowl and whisk until smooth. Add more broth if needed to get a nice smooth consistency. Pour the cream cheese mixture into the soup and stir until it's all mixed together.
Serve the soup topped with a drizzle of truffle oil and a sprinkle of chives if desired.