{"id":775,"date":"2009-08-24T19:25:31","date_gmt":"2009-08-24T19:25:31","guid":{"rendered":"http:\/\/www.mrsglaze.com\/2009\/08\/24\/poblano-chile-cappicino-with-wild-mushrooms\/"},"modified":"2012-04-03T20:05:44","modified_gmt":"2012-04-03T20:05:44","slug":"poblano-chile-cappicino-with-wild-mushrooms","status":"publish","type":"post","link":"https:\/\/www.amyglaze.com\/poblano-chile-cappicino-with-wild-mushrooms\/","title":{"rendered":"Poblano Chile Soup with Wild Mushrooms"},"content":{"rendered":"<p>The poblano chile sauce I was working on to go with a tomatillo chicken idea morphed into soup. It was too good on its own to be <em>just<\/em> a decorative stripe across the plate.<\/p>\n<div id=\"photo-xid-6a00d834523d2569e2016761ebfe98970b\" class=\"photo-wrap photo-xid-6a00d834523d2569e2016761ebfe98970b photo-full \" style=\"display: inline-block;\"><a onclick=\"window.open('http:\/\/msglaze.typepad.com\/.a\/6a00d834523d2569e20120a51a062d970b-pi','popup','width=3264,height=2448,scrollbars=no,resizable=yes,toolbar=no,directories=no,location=no,menubar=no,status=yes,left=0,top=0');return false\" href=\"http:\/\/msglaze.typepad.com\/.a\/6a00d834523d2569e20120a51a062d970b-pi\"><img decoding=\"async\" class=\"asset  asset-image at-xid-6a00d834523d2569e2016761ebfe98970b image-full\" title=\"Poblano chile soup\" src=\"http:\/\/msglaze.typepad.com\/.a\/6a00d834523d2569e2016761ebfe98970b-800wi\" alt=\"Poblano chile soup\" border=\"0\" \/><\/a><\/div>\n<p>Broil the poblanos until their skin blisters on all sides. This helps to intensify the flavor and also makes removing the waxy skin easier. Then pur\u00e9e chiles with chicken stock. Homemade stock will add volumes of flavor, but canned will do in a pinch. Next, saut\u00e9 wild mushrooms (woodears, chanterelles, and enoki) with butter and olive oil until cooked. And sprinkle cilantro over the top to finish.<\/p>\n<div id=\"photo-xid-6a00d834523d2569e20168e6ed6fa6970c\" class=\"photo-wrap photo-xid-6a00d834523d2569e20168e6ed6fa6970c photo-full \" style=\"display: inline-block;\"><a href=\"http:\/\/msglaze.typepad.com\/.a\/6a00d834523d2569e20168e6ed6fa6970c-pi\"><img decoding=\"async\" class=\"asset  asset-image at-xid-6a00d834523d2569e20168e6ed6fa6970c image-full\" title=\"poblano chiles\" src=\"http:\/\/msglaze.typepad.com\/.a\/6a00d834523d2569e20168e6ed6fa6970c-800wi\" alt=\"poblano chiles\" border=\"0\" \/><\/a><\/div>\n<p>Poblano chiles have a surprisingly seductive flavor: smokey and sweet with just enough heat that you crave another spoonful of endorphin rush. If I ever own a restaurant this will definitely be on the menu or at least at the next family gathering.<\/p>\n<p>Question: do you know what a dried poblano is called?!?!?!<\/p>\n<p><a href=\"http:\/\/msglaze.typepad.com\/.a\/6a00d834523d2569e2016300f6ca2a970d-pi\"><img decoding=\"async\" class=\"asset  asset-image at-xid-6a00d834523d2569e2016300f6ca2a970d image-full\" title=\"P1000314\" src=\"http:\/\/msglaze.typepad.com\/.a\/6a00d834523d2569e2016300f6ca2a970d-800wi\" alt=\"P1000314\" border=\"0\" \/><\/a><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The poblano chile sauce I was working on to go with a tomatillo chicken idea morphed into soup. It was too good on its own to be just&#8230; <a href=\"https:\/\/www.amyglaze.com\/poblano-chile-cappicino-with-wild-mushrooms\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":1695,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_mi_skip_tracking":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[7,681],"tags":[137,138,185,225,283,403,407,477,502,510,558,574,579,580,638,645,658],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2009\/08\/P1000322.jpg?fit=3264%2C2448&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-cv","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/775"}],"collection":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=775"}],"version-history":[{"count":4,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/775\/revisions"}],"predecessor-version":[{"id":1691,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/775\/revisions\/1691"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/1695"}],"wp:attachment":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=775"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=775"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=775"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}