Puree the morel steams with a little of the beef broth and set aside.
Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes.
Stir in corn starch; cook for 1 to 2 minutes.
Add in morel steam puree, browned venison, beef broth, cream cheese and heavy cream; bring to a simmer and cook 10 to 15 minutes.
Season with thyme, salt, and pepper before serving.