With the weather changing soup season is among us. Here’s a simple way to add a THC infused flare to the classic turkey & wild rice soup. If you’re beginning your infused food journey it is okay to cut the amount of cannabis butter used in half (only one tablespoon). Its a perfect recipe for a chilly day that you can easily whip up.
- 2 tablespoons butter
- 2 tablespoons cannabis butter
- 2 celery stalks
- 3 carrots
- 1 large onion
- 3 garlic cloves (minced)
- 4 tbs. flour
- 6 cups turkey or chicken broth
- 6 ounces mushrooms
- 1 cup uncooked wild rice
- 1tsp. thyme
- 1tsp. rosemary
- 1 cup of half & half
- 3 cups shredded turkey
- Salt and pepper to taste
Clean and chop celery, carrots, and onion.
Melt 1 tablespoon cannabis butter and 2 tablespoons regular butter over medium heat. Add carrots, celery, and onion.
Next, add mushrooms and minced garlic, cook for 3-5 minutes.
Whisk in flour slowly into the pan until its all mixed in.
Add turkey or chicken broth gradually. Stir for 2-3 minutes or until the mixture thickens. Let it simmer for 30 minutes.
Then, add the wild rice and chopped turkey. Continue cooking until tender. Let mixture simmer once more. To avoid burning whisk mixture frequently and let simmer for another 30 minutes.
Lastly, add half & half to mixture and let it reach a boil.
Let cool and enjoy!