1 pkg. Monterey Farms Grilled ArtiHearts

1 lb. shiitake mushrooms, white stems removed

½ lb. white cauliflower

1 ½  cups light coconut milk

2 cups almond milk

2 tsp. mushroom or vegetable base

1 clove garlic

¼ tsp. black pepper

pinch white pepper

(salt is not needed if using mushroom or vegetable base)


Louisiana Hot Sauce (garnish)

Place ¾ of the package of Grilled ArtiHearts and remaining ingredients in a blender and blend until smooth. Pour into a soup pot and heat over medium low heat until warm. (Do not cover or boil as the milks will curdle.) While the soup is heating, chop the Grilled ArtiHearts into ¼ inch dice.  Pour the soup into warmed bowls. Garnish with the chopped ArtiHearts and a few drops of Louisiana Hot Sauce. Serve immediately.