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Stoned Soup

By Eric Wieland | Dec 17, 2012 1:07:47 CST

Ingredients:

  • 58 ounces chicken broth (about 2 boxes or 4 cans)
  • 4 tbsp. canna butter
  • 3 tbsp. flour
  • 1 squash (chopped)
  • 4 red potatoes (chopped)
  • 1 red onion (chopped)
  • 2 carrots (peeled and sliced)
  • 2 celery stalks (sliced)
  • 1 tsp. thyme
  • 1/2 tsp. black pepper
  • 4 cups sliced and cooked chicken
  • 1 cup sliced green beans
  • 1/2 cup barley
  • 1 can diced tomatoes (undrained)
  • 1 cup Parmesan cheese (shredded)
  • Directions:

    Get out a Dutch oven and combine the chicken broth, potatoes, carrots, squash, celery, onion, thyme and pepper. Bring to a boil. Meanwhile in a small microwave safe dish, combine the flour and canna butter. On a LOW setting in the microwave, melt the butter and flour. Make sure the setting is low, so the THC isn't neutralized. Once melted, mix the butter and flour, to make a roux. Go back to the Dutch oven and turn the heat down to low, so the mixture is simmering. Add the roux to the mixture. Simmer an additional 10 minutes. Next, stir in the green beans, barley and chicken. Continue simmering on low for an additional 17 to 20 minutes. Add tomatoes last, before serving, stirring the tomatoes in. Serve with Parmesan cheese.
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