Chile Poblano

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups carrots, sliced
• 14 cup flour
• 6 cups chicken broth
• 1 12 cups green chilies, coarsely chopped
• 14-12 cup cilantro, chopped
• 14 teaspoon baking soda
• 1 14 cups evaporated milk
• salt and pepper

1. Melt butter in a stock pot.
2. Saute onions, garlic, and carrots.
3. Add flour and cook for 5 minutes.
4. Stir in chicken broth, green chilies and cilantro.
5. Mix thoroughly and simmer for 30 minutes.
6. Strain vegetables in a colander, reserving juice.
7. Puree the vegetables in a food processor until smooth and return them to the reserved juice in the stock pot.
8. Add baking soda and evaporated milk.
9. Heat thoroughly.
10. Add salt and pepper to taste.

butter, onion, garlic, carrots, flour, chicken broth, green chilies, cilantro, baking soda, milk, salt

Taken from www.food.com/recipe/chile-poblano-233382 (may not work)