Culinary Cannabis

Beef, Barley & bud story.docx

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Hello Everyone,

Thanks for stopping by today to talk about Beef, Barley and Bud Soup.  This recipe is a little unusual for me since I’m not infusing the decarded cannabis into a fat but adding directly to the soup.  There is enough residual fat in the beef as well as in the un-infused oil used to sauté the beef and vegetables to carry the THC.  I think the earthiness of the cannabis combines well with the mushrooms and beef.

I have been craving warm, comforting food since the temperatures here in the Midwest have been below freezing (even as high) for what seems like weeks.  It’s really only been a few days, but combine the low temperatures with rain, sleet and snow and all I want to do is snuggle up with the animals, a good book and a steaming bowl of soup.

My soups are almost too thick to be called soup.  If you prefer a brothier soup, feel free to add more stock or even water to get the consistency you like.  Another way to make the soup thinner is to use less barley. You can easily make the soup with only a half of a cup of barley, and it will still feel like a warm hug for your belly.

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Beef, Barley & Bud Soup

1 lb beef chuck roast, cut into ½” to ¾” pieces

2 T oil

¼ c flour

1 t salt

½ t black pepper

½ t garlic powder

½ t cayenne pepper

8 oz sliced mushrooms (I used cremini)

1 t dried Italian seasoning

1 c diced onion

12 oz frozen mixed vegetables

1 clove garlic, minced

15.5 oz can petite diced tomatoes (for a spicier soup, use tomatoes with green chilis)

4 c beef broth

¾ c pearl barley

1 bay leaf

2 grams decarded cannabis flower

Place large dutch oven on stove and add 2 T oil.  Preheat pot.

On a plate, add flour, salat, black pepper, garlic powder and cayenne pepper.  Whisk to distribute ingredients.  Toss beef cubes in flour mixture and then place in dutch oven.  Sauté until beef is browned on all sides.  Remove beef to plate and set aside.

Add mushrooms and dried Italian seasoning to dutch oven.  Add an extra teaspoon of oil to dutch oven if it seems dry. Sauté mushrooms until uniformly browned.  Remove mushrooms and add to beef.

Add onions and garlic to dutch oven and sauté until softened, for approximately 5 minutes.  Add broth, frozen vegetables, tomatoes and bay leaf to dutch oven.  Bring it to boil.  Reduce heat to simmer and add beef and mushrooms back to soup.  Add decarded cannabis.  Simmer (below boiling) for 30 minutes.  

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As with all cannabis infused food start with a small serving to learn your tolerance level . Keep out of reach if bchildren and pets

Culinarily Yours in Cannabis,

Mary Annn