It doesn’t have to be blended, which is why I don't blend it in this recipe. But there may be some cases where you prefer it to be completely smooth. Here's how to make a blended creamy mushroom soup:  Once the soup is fully cooked, transfer it to a blender (very carefully) and blend it up. Return it to the pan and thicken it up more if you prefer using the same method of mixing in cornstarch with a portion of the hot soup from the pot. Most often I blend this healthy mushroom soup when using it as a replacement for canned cream of mushroom soup in recipes. In this instance, I want a thicker, creamier and smoother soup similar to the texture of the canned soup.