Creamy Cannabis Miso Soup Recipe

This traditional Japanese soup is usually served at breakfast time and is paired with rice, eggs, fish, and pickles.  Add cannabis and you will be sure to start your day off on the right foot.

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves 5

Skill Level: Easy

Ingredients:

• 4 tablespoons cannabutter

• 4 green onions, thinly sliced

• 5 tablespoons garlic, minced

• 1 teaspoon thyme, minced

• 1-1/4 cup fresh mushrooms, thinly sliced

• 2 tablespoons all-purpose flour

• 4 cups vegetable or mushroom stock

• 5 tablespoons white miso

• 1/2 cup heavy cream

• salt and pepper, to taste

Directions:

1. Melt the cannabutter in a pot and sauté the green onions (leave some for garnish), garlic, and thyme for 2 minutes over medium-low heat.

2. Add the mushrooms and cook for 4 minutes, or until the mushrooms soften.

3. Add flour and continue cooking for another minute while stirring constantly.

4. Add the stock and miso bring to a low simmer, stirring occasionally.

5. Whip the heavy cream and whisk it into the soup until the soup is smooth and creamy.

6. Season to taste with salt and pepper. Do not allow the soup to boil.

7. Serve and garnish with leftover green onions.

Cook’s Notes: Using white miso will prevent the soup from changing to a darker color.