Spring Mushroom Turmeric Soup

Spring Mushroom Turmeric Soup

Vibrant spring mushroom turmeric soup with cannabis-infused coconut milk for addictive anti-inflammatory bite.

Why It Works

Mushrooms & turmeric support immunity & reduce inflammation; cannabis coconut milk adds creaminess.

Complementary Terpenes

Caryophyllene, Myrcene, Limonene

Ingredients

2 cups mushrooms

1 tsp turmeric

1 cup cannabis-infused coconut milk

Vegetable broth

Instructions

Begin Decarboxylation (see steps below).

Prepare Infused coconut milk (see steps below).

Sauté mushrooms with turmeric.

Simmer with broth & infused milk.

Blend if desired.

Decarboxylation

Temperature 245F / 118C. Time 35 minutes. Cannabis 7g. Standard decarb in oven. Flower will be used to infuse the coconut milk.

Infusion

Method Infused coconut milk. Base ½ cup. Temperature 160F. Time 45 minutes. Yield ½ cup. Storage refrigerate up to 1 week.

Decarb cannabis flower.

Warm coconut milk with decarbed flower.

Simmer 45 minutes.

Strain.

Terpene Pairing

Primary Terpene Caryophyllene. Flavor Profile Spicy, peppery. Aroma Woody. Why It Works Deepens mushroom turmeric.

Strain Suggestions

Durban Poison Sativa. THC 18-24 percent CBD 0.1-0.5 percent. Terpenes Terpinolene, Myrcene. Flavors Pine, earthy. Effects Energetic, focused. [Main]

Nutrition Facts per serving

Calories 260. Total Fat 18g (23%). Saturated Fat 14g (70%). Cholesterol 0mg (0%). Sodium 340mg (15%). Total Carbohydrate 16g (6%). Dietary Fiber 3g (11%). Total Sugars 6g. Protein 6g (12%).

Dosage

THC per serving 193mg. Onset 60-120 minutes Effect Duration 4-6 hours. Start with one serving. Wait 90 minutes before consuming more. Effects vary by individual tolerance metabolism and consumption method. For adults 21 only. Consume responsibly and in accordance with local laws.