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Marijuana Cream of Mushroom Soup

What level of heat should I put it on? Low for 20 minutes? My stove is like 1-10 on the dial I think. So maybe like 2 or 4?


I was gonna put a gram in some cream of mushroom and eat on an empty stomach.
 
ason,

i'd put it on 2 at the highest. just like making cannabutter, you don't want high heat. you could burn the weed and that is baddd.

so, maybe heat it up initially on 2 for like 3 minutes, stirring often. but don't maintain that temperature for too long. i wouldn't want you to waste your weed. lower the temp down to your lowest setting (1 or whatever) and keep that up for about 15-20 more minutes.

what you're looking for is a very very slow simmer/bubble. every, say, 5-10 seconds you'll wanna see a bubble come up thru the soup. keep stirring of course throughout the whole process.

that's it though. congratulations, ason. you're about to get P.D.H.
 
Excellent recipe! I don't usually eat cream of mushroom soup by itself, but I make mushroom rice with it. It's been one of my favorite foods since I was a kid! Now I can get high from it! :D Maybe I'll give it a try this weekend.
 
Okay well I'm gonna try and make it now, I got a blunt's worth 1g.


Do I have to cover the pot, and do I do it for 20 min?

Also will it stink up the kitchen

EDIT: And also I have condensed, how do I cook it, when do I put the weed in then?
 
Ason Unique said:
Okay well I'm gonna try and make it now, I got a blunt's worth 1g.


Do I have to cover the pot, and do I do it for 20 min?

Also will it stink up the kitchen
Click to expand...

i cooked my soup for around 25 minutes on the lowest setting..just keep an eye on it. if anything smells like it's burning, take it off the heat

my cooking did not produce any noticeable smell, but then again i am pretty fuckin sick right now...

roommate didn't say anything about smelling anything when he got home tho.


to your edit: u put the weed in there from the beginning and don't dilute.
 
chairmanma084 said:
i cooked my soup for around 25 minutes on the lowest setting..just keep an eye on it. if anything smells like it's burning, take it off the heat

my cooking did not produce any noticeable smell, but then again i am pretty fuckin sick right now...

roommate didn't say anything about smelling anything when he got home tho.


to your edit: u put the weed in there from the beginning and don't dilute.
Click to expand...


Do I put a lid over it?
 
Well I put a gram of higher grade mids in it, and a thick section of butter, I heated it on low for 25 minutes with a lid stirring occasionally. I just ate it an hour ago, dunno if I feel it yet because I'm a little high from smoking earlier can't tell yet.
 
Ason Unique said:
Yeah I felt a little buzzed for 4 hours, probably didn't use enough weed, wish I would of saved the weed to smoke.
Click to expand...

yea it's a different feeling altogether. for most, i'd say smoking is more intense, especially with only a gram or so. i just can't smoke right now so it was the only way i could get high.
 
worked a treat!

i bought a soup high in fat - thai spicy chicken, warmed it up the electric cooker, settings from 1 to 10, i put it on 3, then when warm added nearly 2 grms of finely ground weed. turned the heat down to 2, then stirred it continously for nearly 40 minutes.

there was no smell of weed cooking at all.

i was buzzed for 4 to 5 hours. lol prolly longer, as i ended up going to bed early.

will certainly do this again, one the easiest methods of oral ingestion - with no smell.

like all the best tips, simple.%)
 
Me and a few friends tried this with queso last week when she was sick and couldn't smoke.

We followed the same procedure, low heat for 20 mins, covered and stirred. We used about a half eighth ground up really fine into one jar of Tostito's queso. You could definitely taste the weed, but we also got riiiipped :)
 
Ah haha I thought shroom soup!
Thats sweet, have some shroom soup with bread and cannabutter on the side :)
Then eat a bunch of acid just to be sure.
 
Anybody try this with stems? Like Put a bunch of stems in the soup, cook it, and then strain all the stems out.

Would it give the same effect?
 
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