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Recipe: Cannabis-Infused Mushroom Soup

October 20, 2017
Autumn is mushroom season! Everywhere you look, you’ll see mushrooms bursting out of the ground, usually amongst a scattering of pine needles. When the farmer’s markets are overflowing too, this dreamy, creamy infused mushroom soup is the perfect way to enjoy them.

Cannabis Product: Evergreen Organix Cannabutter (available in Nevada and California)

Related

Recipe: How to make basic cannabis-infused butter

Marijuana Mushroom Soup

Ingredients

  • 16 ounces sliced Shiitake mushrooms
  • 2 tablespoons minced dry onions
  • ½ cup Evergreen Organix Cannabutter, divided
  • ¼ cup flour
  • 2 ½ cups half-and-half
  • 2 cups heavy cream
  • ½ teaspoon garlic salt
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Directions

  1. Begin by melting half of the cannabutter in a large sauce pan. Stir in the sliced Shiitake mushrooms and garlic salt; cook until the mushrooms are tender, then drain and set the mixture aside.
  2. In another large sauce pan, melt the remaining cannabutter. Add the flour and combine, cooking for one minute.
  3. Slowly add the heavy cream and half-and-half, stirring to combine. Add minced onions, salt, pepper, and garlic powder. Stir well and bring the mixture to a boil. Cook for two minutes.
  4. Remove from heat, add the mushrooms to the soup, and stir well. Serve and enjoy!

Header image: FoodieMedia/iStock

Rae Lland's Bio Image

Rae Lland

Rae Lland is a freelance writer, journalist, and former editor for Weedist and The Leaf Online. With a focus on culture, music, health, and wellness, in addition to her work for Leafly, she has also been featured in numerous online cannabis publications as well as print editions of Cannabis Now Magazine. Follow her on Instagram @rae.lland

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  • Lonnie Decker

    This looks amazing, I’m going to try this when it gets colder. Thank you.

  • Tate Smith

    For consumers in Oregon, we recommend CYOC Ghee/butter from Little House Foods!