Updated: Feb 4
Edibles don't have to be a long-drawn-out made from scratch process in fact it's actually quite easy to make edibles from canned soup. When working with a can of cream of mushroom soup you can use cannabis-infused milk or simply add cannabutter, cannaoil, tincture, or distillate to the soup mixture and blend well. You can use the cream of mushroom soup as is or use it in a recipe that calls for canned cream of mushroom soup.
Prep Time: 5 minutes
Cook Time: 5 minutes
2 cans of cream of mushroom soup or 1 family size
1 cup cannabis milk
5 cracker rounds
In a medium saucepot over medium-low heat add the canned soup and cannabis milk. Gently stir until well blended. Bring to a bubble and reduce the heat to low. Allow to cook for 5 minutes or until the soup is hot throughout while stirring every minute or 2.
Ladle the soup into 2 bowls and top with cracker rounds and serve immediately.
Store leftover soup in a container with a tight-fitting lid in the refrigerator for up to 2 days. Does not freeze well.