SOPA POBLANA  (Poblano Chile Soup)               
Over medium heat in a pot, melt the butter. Add the onions and garlic and fry for 2-3 minutes. Then add the poblano chilies, zucchinis, corn and mushrooms. Continue frying in the butter another few minutes, until the vegetables are soft. Finally, add the milk and vegetable stock. Allow the mixture to slightly boil for a few minute. Salt to taste. Serve hot.
                                                                                                                                           

1 cup finely chopped onion
2 cloves finely chopped garlic
2 tablespoons butter or ghee
2 cups sliced poblano chilies; roasted, peeled and seeded
2 cups chopped zucchini
1 cup corn kernels 
1 cup chopped mushrooms
2 cups milk (cow, soy or rice);        4 cups vegetable stock; salt to taste