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DTSTART;TZID=America/New_York:20260928T170000
DTEND;TZID=America/New_York:20260928T180000
DTSTAMP:20260826T132042Z
CREATED:20260826T132005Z
LAST-MODIFIED:20260826T132042Z
UID:10005355-1790614800-1790618400@dokindworks.org
SUMMARY:Make Samin Nosrat’s Butternut Squash and Green Curry Soup to Share With Others
DESCRIPTION:Join KindChef Alexa to make a Butternut Squash and Green Curry Soup (based on this recipe from Samin Nosrat). \n“This creamy\, vibrant soup is a Thai-inspired version of the puréed squash soup you know and love. The green curry paste\, which is relatively easy to find in the international aisle of the grocery store\, along with coconut milk and fish sauce\, perfectly complements the butternut squash’s sweetness. But it’s the topping — a spin on miang kham\, a snack in Thailand and Laos full of peanuts\, coconut and chiles — that’s the real standout.” \nAfter completing your soup\, freeze and label it for donation\, then drop off at one of our participating food assistance providers\, with a person or family that is in your heart\, or anyplace that you prefer\, when convenient. Finally\, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks. \nConnect to Zoom event \n\n\nButternut Squash and Green Curry Soup\n\n\n\nIngredients\nFor the Soup \n\n1/3 cup coconut oil or neutral-tasting oil\n9 medium (or 5 large) shallots\, diced\n1 (6-inch) piece of fresh ginger\, peeled and thinly sliced\n3 lemongrass stalks\, cut into 3-inch pieces\nKosher salt\n3 large butternut squashes (about 12 pounds)\, peeled\, seeded and cut into about ¾-inch cubes\n6 (13½-ounce) cans coconut milk\n1 cup Thai green curry paste\, or to taste\n1/2 cup fish sauce\n9 cups water or chicken stock\, preferably homemade\, more as needed for consistency\n\nFor the Garnish \n\n2 cups raw peanuts\n2 cups unsweetened raw coconut flakes\n6 tablespoons fish sauce\n20 small dried red chiles\, such as Japones or chiles de árbol\, thinly sliced\n3 tablespoon neutral-tasting or melted coconut oil\n3 tablespoon minced lemongrass\n1 Tbsp sugar\n30 lime leaves\, thinly sliced (optional)\n3 Handfuls of Thai or Italian basil leaves\n6 to 9 limes\, quartered\n\nInstructions\n\n\nHeat oven to 300 degrees. Melt oil in a large Dutch oven or soup pot over medium-high heat. When oil shimmers\, add shallots\, ginger\, lemongrass and a generous pinch of salt. Reduce heat to low. Cook\, stirring occasionally\, until shallots are tender and just starting to brown\, about 18 minutes.\nAdd squash\, coconut milk\, curry paste\, fish sauce and water or stock. Increase heat to high. When liquid comes to a boil\, reduce to a simmer and cook the soup covered until squash is tender\, about 25 minutes.\nMake garnish while soup cooks: In a medium mixing bowl\, toss together peanuts\, coconut flakes\, fish sauce\, chiles\, 1 tablespoon oil\, the minced lemongrass\, the sugar and the lime leaves\, if using.\nSpread mixture out onto a baking sheet in a single layer. Bake for 18 to 20 minutes\, stirring every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden brown\, and pour mixture immediately into a bowl to prevent overcooking. Stir to combine\, and set aside.\nRemove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to purée soup. Alternatively\, transfer soup in batches to a blender or food processor and purée. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency.\nThinly slice the basil leaves and arrange on a small plate or platter\, along with lime wedges and peanut mixture. Serve soup hot with garnishes.\n\n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “Butternut Squash and Green Curry Soup” and common allergens (such as nuts\, eggs\, wheat\, dairy\, vegan or vegetarian as appropriate) – which we will discuss on the call. When convenient\, drop containers of frozen soup off at one of the following participating food assistance providers\, with a person or family that is in your heart\, or a place that you prefer. \n\nRainbow Community Development Center 12120 Tech Road\, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 10am-1pm.  \nGoods for Good 5830 Nebraska Ave NW\, Washington\, DC 20015: Drop-off Monday-Friday 10am-4pm.  \nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. (Leave donations on the table around the back): Drop off anytime!\nCordell Place 4715 Cordell Ave\, Bethesda\, MD\, 240-316-5994. (Please knock on the main door and let staff know you are a KindWorks volunteer delivering soup\, casserole\, and/or banana bread. If no staff member is available\, call 240-316-5994 for assistance. Street parking is available; if parking is limited\, call ahead to arrange a curbside handoff with a staff member): Drop off anytime—the center is staffed 24/7.\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n 
URL:https://dokindworks.org/project/make-samin-nosrats-butternut-squash-and-green-curry-soup-to-share-with-others-2/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
ATTACH;FMTTYPE=image/webp:https://dokindworks.org/wp-content/uploads/2025/07/Butternut-Squash-and-Green-Curry-e1757518803177.webp
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261004T170000
DTEND;TZID=America/New_York:20261004T180000
DTSTAMP:20260826T133149Z
CREATED:20260826T132943Z
LAST-MODIFIED:20260826T133149Z
UID:10005357-1791133200-1791136800@dokindworks.org
SUMMARY:KindSoup for Students - Make Lemony White Bean with Greens to Share With Others
DESCRIPTION:Join us online for KindSoup for Students as we make a Lemony White Bean with Greens (based on this recipe from New York Times). After completing your soup\, and sharing some with your family\, freeze and label the rest for donation\, then drop off at one of our participating food assistance providers. \nStudents can earn 1 Student Service Learning Hour for every 2 quarts of frozen soup made with the group and delivered to others.  There is a maximum of 10 quarts that can qualify for any given day (5 SSL hours). Most recipes render at least 6 quarts of soup\, 3 SSL hours.  \nIn order to receive SSL Hours \n\nTake a picture during preparation\, of the finished product\, and at delivery\nreport on where you shared your KindSoup \nComplete this SSL Form  \n\nConnect to Zoom event \n\n\nLemony White Bean with Greens\n\n\n\n\n1 1/2 – 2 pounds ground turkey (optional\, leave out for vegan version)\n1/4 cup olive oil\n3 large onions\, diced\n3-4 large carrots\, diced\n2-3 bunches sturdy greens\, such as kale\, broccoli rabe\, mustard greens or collard greens\n3 tablespoons tomato paste\n2 1/4 teaspoons ground cumin\, plus more to taste\n1/3 teaspoon red-pepper flakes\, plus more to taste\n9 garlic cloves\, minced\n3 tablespoons finely grated fresh ginger\n1 tablespoon kosher salt\, plus more to taste\n3 quarts chicken stock (or vegetable broth)\n6 (15-ounce) cans white beans\, drained and rinsed\n3 cups chopped fresh\, soft herbs\, such as parsley\, mint\, dill\, basil\, tarragon\, chives or a combination\nFresh lemon juice\, to taste\n\nSoup Instructions\n\n\n\nHeat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out\, about 30 seconds. Add onions and carrots\, and sauté until very soft and brown at the edges\, 7 to 10 minutes.\nMeanwhile\, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.\nWhen the onions are golden\, add tomato paste\, cumin and red-pepper flakes to the pot\, and sauté until paste darkens\, about 1 minute. Add garlic\, ginger and salt and sauté.\n(Use of a turkey is optional) Add turkey\, breaking up the meat with your spoon\, until turkey is browned in spots\, 4 to 7 minutes. \nAdd stock and beans\, and bring to a simmer. Let simmer until the soup is thick and flavorful\, adding more salt if needed\, 15 to 25 minutes. If you like a thicker broth\, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.\nAdd the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens\, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)\nStir herbs and lemon juice into the pot\, taste and add more salt\, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes\, if desired.\n\n\n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nSTUDENTS:  \nPrior to our Sunday\, October 4th cooking session:  \n\nConfirm your participation by signing up at the bottom of this page\nGather your ingredients\nMake sure that you have either a Soup Pot large enough to hold all of this soup\, or two smaller ones that will together hold it all\nHave 6 quart sized plastic soup containers with tight fitting lids (ask your neighbors if you could have theirs rather than them recycling them – they will be thrilled)\n\nHave all of your ingredients and cooking tools out and ready for when you sign on to our zoom at 5pm. (long hair should be tied back\, and everyone should start with freshly washed hands and gloves if you have them) You can start peeling and chopping your veggies while you wait for us to begin. \nEveryone’s first name should identify them on our zoom screen please. \nSee you soon!!\nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “Lemony White Bean with Greens” and common allergens (such as nuts\, eggs\, wheat\, dairy\, vegan or vegetarian as appropriate) – which we will discuss on the call. Within one week\, drop containers of frozen soup off at one of the following participating food assistance providers\, and can give one quart away also to a person or family that is in your heart and/or going through a difficult time.  You will report all KindSoups that you shared – with to the food assistance organization\, or to those people whom you know. \n\nRainbow Community Development Center 12120 Tech Road\, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 10am-1pm.  \nGoods for Good 5830 Nebraska Ave NW\, Washington\, DC 20015: Drop-off Monday-Friday 10am-4pm.  \nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. (Leave donations on the table around the back): Drop off anytime!\nCordell Place 4715 Cordell Ave\, Bethesda\, MD\, 240-316-5994. (Please knock on the main door and let staff know you are a KindWorks volunteer delivering soup\, casserole\, and/or banana bread. If no staff member is available\, call 240-316-5994 for assistance. Street parking is available; if parking is limited\, call ahead to arrange a curbside handoff with a staff member): Drop off anytime—the center is staffed 24/7.\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n\nOnline KindSoup for Students
URL:https://dokindworks.org/project/kindsoup-for-students-make-lemony-white-bean-with-greens-to-share-with-others/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
ATTACH;FMTTYPE=image/jpeg:https://dokindworks.org/wp-content/uploads/2023/11/Lemony-White-Bean-Soup-e1700601793526.jpg
GEO:37.09024;-95.712891
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261005T170000
DTEND;TZID=America/New_York:20261005T180000
DTSTAMP:20260826T133723Z
CREATED:20260826T133449Z
LAST-MODIFIED:20260826T133723Z
UID:10005354-1791219600-1791223200@dokindworks.org
SUMMARY:Make Autumn Carrot and Sweet Potato Soup to Share With Others
DESCRIPTION:Join KindChef Alexa to make an Autumn Carrot and Sweet Potato Soup (based on this recipe from Once Upon a Chef). After completing your soup\, freeze and label it for donation\, then drop off at one of our participating food assistance providers\, with a person or family that is in your heart\, or anyplace that you prefer\, when convenient. Finally\, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks. \nConnect to Zoom event \n\n\nAutumn Carrot and Sweet Potato Soup\n\n\n\nIngredients\n\n12 tablespoons unsalted butter\n6 medium yellow onions\, chopped\n2 tablespoon fresh ginger grinded\n3 lbs carrots\, peeled and chopped into 1-inch (2.5-cm) pieces\n4½ pounds sweet potatoes\, peeled and chopped into 1-inch (2.5-cm) pieces\n6 quarts chicken broth\n4 teaspoons salt\n1 tart yet sweet apple\, such as Honeycrisp or Fuji\, peeled and chopped\nFreshly ground black pepper\n\nInstructions\n\n\nChop all the vegetables and get them ready before the session starts. This is the most time consuming part of the recipe.\nIn a large pot\, melt the butter over medium heat. Add the onions and cook\, stirring frequently\, until soft and translucent\, about 10 minutes. Do not brown. Add the ginger and cook a minute more.\nAdd the carrots\, sweet potatoes\, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are very tender\, about 25 minutes.\nStir in the apples. Using a stick blender\, puree the soup until smooth and creamy. (Alternatively\, cool the soup slightly\, then puree in a blender in batches. Season to taste with more salt and pepper if necessary.\n\n(Note: As the soup sits\, it will thicken up so you may need to add a bit of water to thin it out.) \n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “Autumn Carrot and Sweet Potato Soup” and common allergens (such as nuts\, eggs\, wheat\, dairy\, vegan or vegetarian as appropriate) – which we will discuss on the call. When convenient\, drop containers of frozen soup off at one of the following participating food assistance providers\, with a person or family that is in your heart\, or a place that you prefer. \n\nRainbow Community Development Center 12120 Tech Road\, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 10am-1pm.  \nGoods for Good 5830 Nebraska Ave NW\, Washington\, DC 20015: Drop-off Monday-Friday 10am-4pm.  \nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. (Leave donations on the table around the back): Drop off anytime!\nCordell Place 4715 Cordell Ave\, Bethesda\, MD\, 240-316-5994. (Please knock on the main door and let staff know you are a KindWorks volunteer delivering soup\, casserole\, and/or banana bread. If no staff member is available\, call 240-316-5994 for assistance. Street parking is available; if parking is limited\, call ahead to arrange a curbside handoff with a staff member): Drop off anytime—the center is staffed 24/7.\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n 
URL:https://dokindworks.org/project/make-autumn-carrot-and-sweet-potato-soup-to-share-with-others/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
ATTACH;FMTTYPE=image/png:https://dokindworks.org/wp-content/uploads/2025/10/Autumn-Carrot-and-Sweet-Potato-Soup-e1759454961646.png
GEO:37.09024;-95.712891
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261018T170000
DTEND;TZID=America/New_York:20261018T180000
DTSTAMP:20260826T134911Z
CREATED:20260826T134532Z
LAST-MODIFIED:20260826T134911Z
UID:10005358-1792342800-1792346400@dokindworks.org
SUMMARY:KindSoup for Students - Make Cozy Autumn Wild Rice Soup to Share With Others
DESCRIPTION:Join us online for KindSoup for Students as we make a Cozy Autumn Wild Rice Soup (based on this  Gimme Some Oven recipe).  \nThis KindSoup favorite is “loaded up with lots of my favorite fresh seasonal produce\, from sweet potatoes to kale\, mushrooms\, carrots\, celery and onions. It’s made nice and hearty with the addition of wild rice\, which just so happens to be lower in calories and higher in protein than many other rices. But best of all\, it is made with the most irresistible broth\, seasoned with garlic and “the bays\,” as I call them\, and made creamy with either the addition of coconut milk\, cream or a roux-based cream sauce.” – Gimme Some Oven \n After completing your soup\, and sharing some with your family\, freeze and label the rest for donation\, then drop off at one of our participating food assistance providers. \nStudents can earn 1 Student Service Learning Hour for every 2 quarts of frozen soup made with the group and delivered to others.  There is a maximum of 10 quarts that can qualify for any given day (5 SSL hours). Most recipes render at least 6 quarts of soup\, 3 SSL hours.  \nIn order to receive SSL Hours \n\nTake a picture during preparation\, of the finished product\, and at delivery\nreport on where you shared your KindSoup \nComplete this SSL Form  \n\nConnect to Zoom event \n\n\nCozy Autumn Wild Rice Soup\n\n\n\n\nbutter or olive oil for sauteing veggies\n12 cups vegetable stock (or chicken stock)\n2 cups uncooked wild rice\, or 1.5 cups wild rice blend (cooks faster than pure wild rice) or regular rice of your choice. Lundberg Farms has a good wild rice blend\, available often at Giant\, Safeway etc.\n16 ounces baby bella mushrooms\, sliced\n8 cloves garlic\, minced\n4 medium carrots\, diced\n4 ribs celery\, diced\n2 large (about 2 pounds) sweet potatoes\, peeled and diced\n2 small white onions\, peeled and diced\n2 bay leaves\n3 tablespoons Old Bay seasoning\n2 (14-ounce) cans unsweetened coconut milk\n4 large handfuls of kale\, roughly chopped with thick stems removed\nfine sea salt and freshly-cracked black pepper\, to taste\n\nSoup Instructions\n\n\n\nGenerously cover the bottom of your soup pot with butter or olive oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes\, stirring occasionally\, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes\, stirring occasionally\, until fragrant. \nAdd in all the base ingredients: the vegetable or chicken stock\, wild rice**\, mushrooms\, carrots\, celery\, sweet potato\, bay leaf and Old Bay seasoning.  Stir to combine. \nSimmer. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low\, cover and simmer for 30 to 40 minutes until the rice is tender\, stirring occasionally. \nAdd the coconut milk and kale to the soup and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning\, if you would like) as needed. You can add additional broth if the soup is too thick from the rice. \nServe. Serve warm and enjoy! To package for freezing\, cool the soup\, then carefully ladle into containers. Label as described below. Indicate on the label that the soup has coconut milk (a potential allergen). \n\n*Alternate cream sauce recipe: In place of the coconut milk\, you can either add  half and half.  Or you can make a cream sauce by melting 6 tablespoons of butter in a (separate) saucepan over medium-high heat\, whisking in 1/2 cup flour for one minute\, and then whisking in 3 cups milk until the mixture is smooth.  Let the sauce cook until it nearly reaches a simmer\, at which point it will thicken\, then remove from heat and add the sauce to the soup once the rice has completely cooked. \n** The recipe uses 100% wild rice\, but cooking time may vary if you use a wild rice blend or a different type of rice. \n\n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nSTUDENTS:  \nPrior to our Sunday\, October 18th cooking session:  \n\nConfirm your participation by signing up at the bottom of this page\nGather your ingredients\nMake sure that you have either a Soup Pot large enough to hold all of this soup\, or two smaller ones that will together hold it all\nHave 6 quart sized plastic soup containers with tight fitting lids (ask your neighbors if you could have theirs rather than them recycling them – they will be thrilled)\n\nHave all of your ingredients and cooking tools out and ready for when you sign on to our zoom at 5pm. (long hair should be tied back\, and everyone should start with freshly washed hands and gloves if you have them) You can start peeling and chopping your veggies while you wait for us to begin. \nEveryone’s first name should identify them on our zoom screen please. \nSee you soon!!\nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “Cozy Autumn Wild Rice Soup” and common allergens (such as nuts\, eggs\, wheat\, dairy\, vegan or vegetarian as appropriate) – which we will discuss on the call. Within one week\, drop containers of frozen soup off at one of the following participating food assistance providers\, and can give one quart away also to a person or family that is in your heart and/or going through a difficult time.  You will report all KindSoups that you shared – with to the food assistance organization\, or to those people whom you know. \n\nRainbow Community Development Center 12120 Tech Road\, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 10am-1pm.  \nGoods for Good 5830 Nebraska Ave NW\, Washington\, DC 20015: Drop-off Monday-Friday 10am-4pm.  \nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. (Leave donations on the table around the back): Drop off anytime!\nCordell Place 4715 Cordell Ave\, Bethesda\, MD\, 240-316-5994. (Please knock on the main door and let staff know you are a KindWorks volunteer delivering soup\, casserole\, and/or banana bread. If no staff member is available\, call 240-316-5994 for assistance. Street parking is available; if parking is limited\, call ahead to arrange a curbside handoff with a staff member): Drop off anytime—the center is staffed 24/7.\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n\nOnline KindSoup for Students
URL:https://dokindworks.org/project/kindsoup-for-students-make-cozy-autumn-wild-rice-soup-to-share-with-others-2/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
ATTACH;FMTTYPE=image/jpeg:https://dokindworks.org/wp-content/uploads/2026/07/Cozy-Autumn-Wild-Rice-Soup-7-e1785501957402.jpg
GEO:37.09024;-95.712891
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261019T170000
DTEND;TZID=America/New_York:20261019T180000
DTSTAMP:20260826T134920Z
CREATED:20260826T134104Z
LAST-MODIFIED:20260826T134920Z
UID:10005356-1792429200-1792432800@dokindworks.org
SUMMARY:Make Cozy Autumn Wild Rice Soup to Share With Others
DESCRIPTION:Join KindChef Alexa to make a Cozy Autumn Wild Rice Soup (based on this  Gimme Some Oven recipe).  \nThis KindSoup favorite is “loaded up with lots of my favorite fresh seasonal produce\, from sweet potatoes to kale\, mushrooms\, carrots\, celery and onions. It’s made nice and hearty with the addition of wild rice\, which just so happens to be lower in calories and higher in protein than many other rices. But best of all\, it is made with the most irresistible broth\, seasoned with garlic and “the bays\,” as I call them\, and made creamy with either the addition of coconut milk\, cream or a roux-based cream sauce.” – Gimme Some Oven \nAfter completing your soup\, freeze and label it for donation\, then drop off at one of our participating food assistance providers\, with a person or family that is in your heart\, or anyplace that you prefer\, when convenient. Finally\, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks. \nConnect to Zoom event \n\n\nCozy Autumn Wild Rice Soup \n\n\n\nIngredients\n\nbutter or olive oil for sauteing veggies\n12 cups vegetable stock (or chicken stock)\n2 cups uncooked wild rice\, or 1.5 cups wild rice blend (cooks faster than pure wild rice) or regular rice of your choice. Lundberg Farms has a good wild rice blend\, available often at Giant\, Safeway etc.\n16 ounces baby bella mushrooms\, sliced\n8 cloves garlic\, minced\n4 medium carrots\, diced\n4 ribs celery\, diced\n2 large (about 2 pounds) sweet potatoes\, peeled and diced\n2 small white onions\, peeled and diced\n2 bay leaves\n3 tablespoons Old Bay seasoning\n2 (14-ounce) cans unsweetened coconut milk\n4 large handfuls of kale\, roughly chopped with thick stems removed\nfine sea salt and freshly-cracked black pepper\, to taste\n\nInstructions\n\n\nGenerously cover the bottom of your soup pot with butter or olive oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes\, stirring occasionally\, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes\, stirring occasionally\, until fragrant. \nAdd in all the base ingredients: the vegetable or chicken stock\, wild rice**\, mushrooms\, carrots\, celery\, sweet potato\, bay leaf and Old Bay seasoning.  Stir to combine. \nSimmer. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low\, cover and simmer for 30 to 40 minutes until the rice is tender\, stirring occasionally. \nAdd the coconut milk and kale to the soup and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning\, if you would like) as needed. You can add additional broth if the soup is too thick from the rice. \nServe. Serve warm and enjoy! To package for freezing\, cool the soup\, then carefully ladle into containers. Label as described below. Indicate on the label that the soup has coconut milk (a potential allergen). \n\n*Alternate cream sauce recipe: In place of the coconut milk\, you can either add  half and half.  Or you can make a cream sauce by melting 6 tablespoons of butter in a (separate) saucepan over medium-high heat\, whisking in 1/2 cup flour for one minute\, and then whisking in 3 cups milk until the mixture is smooth.  Let the sauce cook until it nearly reaches a simmer\, at which point it will thicken\, then remove from heat and add the sauce to the soup once the rice has completely cooked. \n** The recipe uses 100% wild rice\, but cooking time may vary if you use a wild rice blend or a different type of rice. \n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “Cozy Autumn Wild Rice Soup ” and common allergens (such as nuts\, eggs\, wheat\, dairy\, vegan or vegetarian as appropriate) – which we will discuss on the call. When convenient\, drop containers of frozen soup off at one of the following participating food assistance providers\, with a person or family that is in your heart\, or a place that you prefer. \n\nRainbow Community Development Center 12120 Tech Road\, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 10am-1pm.  \nGoods for Good 5830 Nebraska Ave NW\, Washington\, DC 20015: Drop-off Monday-Friday 10am-4pm.  \nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. (Leave donations on the table around the back): Drop off anytime!\nCordell Place 4715 Cordell Ave\, Bethesda\, MD\, 240-316-5994. (Please knock on the main door and let staff know you are a KindWorks volunteer delivering soup\, casserole\, and/or banana bread. If no staff member is available\, call 240-316-5994 for assistance. Street parking is available; if parking is limited\, call ahead to arrange a curbside handoff with a staff member): Drop off anytime—the center is staffed 24/7.\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n 
URL:https://dokindworks.org/project/make-cozy-autumn-wild-rice-soup-to-share-with-others-3/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
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