INGREDIENTS 30g of shiitake mushrooms 2 cups vegetable broth 2 cups heavy cream ½ onion, chopped 1 clove garlic, minced 1 tablespoon olive oil ½ tablespoon of flour (optional) Salt Black pepper Coriander Cannabutter
DIRECTIONS STEP 1 Place the shiitake mushrooms with cannabutter in a pan over medium heat. The water from the mushrooms will prevent the cannabinoids from evaporating. Cook until tender, and drain everything aside. Make sure to get all those liquids in.
STEP 2 Sauté the onion in olive oil for 5 minutes over medium-high heat, add the garlic, heat for an extra 1 minute, and add the vegetable broth and the cream. Bring to boil and stir thoroughly to combine all the ingredients. You can add some flour to thicken the soup if you want.
STEP 3 After only 2 minutes, pour the soup into bowls, add the canna-infused mushrooms, sprinkle with some salt, pepper, and some coriander.
