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DTSTART;TZID=America/New_York:20250915T170000
DTEND;TZID=America/New_York:20250915T180000
DTSTAMP:20260425T104301
CREATED:20250425T193247Z
LAST-MODIFIED:20250824T204041Z
UID:10005038-1757955600-1757959200@dokindworks.org
SUMMARY:Make French Lentils and Mushroom Soup to Share With Others
DESCRIPTION:Join us to make a French Lentils and Mushroom Soup (based on this recipe from Gimme Some Oven.) 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\nFrench Lentils and Mushroom Soup\n\n\n\nIngredients\n\n3 tablespoons olive oil\n6 large leeks (white and light green parts only)\, halved and sliced*\n6 celery stalks\, diced\n3 pounds baby bella mushrooms\, sliced\n15 large cloves garlic\n2 cups dry white wine\n24 cups vegetable stock\n12 sprigs fresh thyme**\n6 bay leaves\n6 cups French lentils\, rinsed and drained\n9 large handfuls of baby spinach (or chopped kale or collard greens)\n1/3 cup balsamic vinegar\nfine sea salt and freshly-cracked black pepper\n\n\n* Prepping the leeks: Leeks can often have dirt hiding between their inner layers. So I recommend first trimming off and discarding the dark green parts and the ends of each leek. Then carefully slice the leeks in half lengthwise\, slice each half into lots of thin half-moons\, transfer the chopped leeks to a strainer and rinse with cold water (while tossing the leeks with your fingers to uncover any dirt)\, and drain. \n**Herb options: I recommend adding in lots and lots of fresh thyme to this recipe. But you could use a few teaspoons (add to taste) of dried thyme instead\, if that’s what you have on hand. Or rosemary\, tarragon\, and/or herbs de Provence seasoning would be delicious in this recipe too. \n\nInstructions\n\n\nSauté the veggies. Heat the olive oil in a large stockpot over medium-high heat. Add the leeks\, celery\, mushrooms\, and sauté for 6-8 minutes\, stirring occasionally. Add the garlic and sauté for 2 minutes\, stirring occasionally. Pour in the white wine and deglaze the pan by using a wooden spoon to gently lift up any brown bits that have stuck to the bottom of the pan.\nSimmer. Add in the vegetable stock\, thyme and bay leaves and stir to combine. Continue cooking until the soup reaches a simmer. Add in the lentils and stir to combine. Then reduce heat to medium-low\, cover\, and simmer for 30 minutes or until the lentils are tender\, checking back occasionally to stir the soup so that the lentils do not stick to the bottom of the pot.\nSeason. Remove and discard the thyme sprigs and bay leaves. Stir in the spinach and balsamic until the spinach begins to wilt. Then give the soup a taste and season with however much salt\, black pepper\, and/or extra balsamic you think is needed.\nServe. Serve the soup warm\,* garnished with an extra crack of black pepper (I also sprinkled some microgreens on top of mine)\, and enjoy!\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\, “French Lentils and Mushroom Soup” and any relevant food allergy info. 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\n5171 Manning Place NW (in the Palisades neighborhood in DC). \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 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon\, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open\, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer\, leave a message and she should get back within a few minutes\, or try calling the Rainbow Pantry cellphone: 240-639-2293)\nSo What Else 4924 Wyaconda Road\, Rockville\, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park\, walk up to the glass door at the bottom of the black ramp\, ring the doorbell\, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.\nUpcounty Consolidation Hub 12900 Middlebrook Rd.\, Germantown (supporting 1\,000 families with food and other supports). Drop off Tuesdays\, Wednesdays\, or Fridays 8 am-4:30 pm.\nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. Leave donations on the table around the back. Drop off anytime!\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-french-lentils-and-mushroom-soup-to-share-with-others/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
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DTSTART;TZID=America/New_York:20250921T170000
DTEND;TZID=America/New_York:20250921T180000
DTSTAMP:20260425T104301
CREATED:20250730T202148Z
LAST-MODIFIED:20250918T142632Z
UID:10005125-1758474000-1758477600@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 \nAfter 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 8 quarts that can qualify for any given day (4 hours). Most recipes render at least 6 quarts of soup\, 3 SSL hours.  \nIn order to receive SSL Hours \n\n take a picture during preparation 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 cup uncooked wild rice\n16 ounces baby bella mushrooms\, sliced\n8 cloves garlic\, minced\n4 medium carrots\, diced\n4 ribs celery\, diced\n2 large (about 2 pounds) sweet potato\, peeled and diced\n2 small white onion\, peeled and diced\n2 bay leaf\n3 tablespoon Old Bay seasoning \n2 (14-ounce) cans unsweetened coconut milk (or see cream sauce option below*)\n4 large handfuls of kale\, roughly chopped with thick stems removed\nfine sea salt and freshly-cracked black pepper\n\nSoup Instructions\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 base ingredients. Add in the vegetable 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 final ingredients. Add the coconut milk (or cream) 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.\nServe. Serve warm and enjoy!\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\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 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 any relevant food allergy info (which we will discuss on the call).  As soon as is convenient\, 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\n5171 Manning Place NW (in the Palisades neighborhood in DC). \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 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon\, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open\, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer\, leave a message and she should get back within a few minutes\, or try calling the Rainbow Pantry cellphone: 240-639-2293).   \nSo What Else 4924 Wyaconda Road\, Rockville\, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park\, walk up to the glass door at the bottom of the black ramp\, ring the doorbell\, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.\nUpcounty Consolidation Hub 12900 Middlebrook Rd.\, Germantown (supporting 1\,000 families with food and other supports). Drop off Tuesdays\, Wednesdays\, or Fridays 8 am-4:30 pm.\nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. Leave donations on the table around the back. Drop off anytime!\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 – 9/21/25 Cozy Autumn Wild Rice Soup
URL:https://dokindworks.org/project/kindsoup-for-students-make-cozy-autumn-wild-rice-soup-to-share-with-others/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
ATTACH;FMTTYPE=image/webp:https://dokindworks.org/wp-content/uploads/2025/07/Screen-Shot-2025-07-30-at-4.05.23-PM-e1756836462479.webp
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250929T170000
DTEND;TZID=America/New_York:20250929T180000
DTSTAMP:20260425T104302
CREATED:20250724T152253Z
LAST-MODIFIED:20250824T203613Z
UID:10005121-1759165200-1759168800@dokindworks.org
SUMMARY:Make Quick White Bean and Celery Ragout (or Soup) to Share With Others
DESCRIPTION:Join us to make a Quick White Bean and Celery Ragout (or Soup)\, based on this recipe from the NYT. \n“Inspired by a Chez Panisse recipe that uses fresh shell beans\, this simple ragout is less precious but no less delicious. Sauté celery\, zucchini and scallions with a glug of olive oil\, then add canned beans and cook until warmed. If you prefer a thicker sauce\, add the beans at the beginning of cooking so they break down as they’re stirred. Serve with grilled bread\, pearl couscous or farro. Soft herbs like basil or parsley\, tender greens like arugula or mâche\, or pesto or salsa verde would all make for a lovely garnish.”  We’ve added some veggie broth and have transformed it into a delicious soup!   \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\nQuick White Bean and Celery Ragout (or Soup)\n\n\n\nIngredients\n\n2 cups vegetable stock\, plus more as needed (if making the Ragout;  If making a Soup\, have 4-6 cups additional stock on hand)\n1/2 cup extra-virgin olive oil\, more if needed (esp for Ragout)\n12 stalks celery\, thinly sliced on an angle\, leaves reserved\n3 large zucchinis\, trimmed\, quartered lengthwise then cut into ½-inch pieces\n6 scallions\, thinly sliced on an angle\nKosher salt and black pepper\n6 (15-ounce) cans cannellini beans\, rinsed and drained\nCrème fraîche\, mascarpone or sour cream\, optional\, for serving\nPesto (or soft herbs like basil or parsley)\, optional\, for serving\nCooked pearl couscous or grilled bread\, optional\, for serving\n\nInstructions\nCombine the stock\, oil\, celery\, zucchini and scallions in a large\, deep skillet; season generously with salt and pepper. Cook over medium-high\, stirring occasionally\, until crisp-tender\, adding the beans halfway through\, about 10 minutes total. If you’d like to make it brothier\, add  more vegetable stock and warm for 1 minute. Season with salt and pepper.\nDivide among shallow bowls. Top with a dollop of crème fraîche\, drizzle with pesto and top with celery leaves. Serve with couscous or grilled bread. \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\, White Bean and Celery Ragout (or Soup)” and any relevant food allergy info. 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\n5171 Manning Place NW (in the Palisades neighborhood in DC). \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 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon\, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open\, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer\, leave a message and she should get back within a few minutes\, or try calling the Rainbow Pantry cellphone: 240-639-2293).   \nSo What Else 4924 Wyaconda Road\, Rockville\, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park\, walk up to the glass door at the bottom of the black ramp\, ring the doorbell\, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.\nUpcounty Consolidation Hub 12900 Middlebrook Rd.\, Germantown (supporting 1\,000 families with food and other supports). Drop off Tuesdays\, Wednesdays\, or Fridays 8 am-4:30 pm.\nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. Leave donations on the table around the back. Drop off anytime!\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-quick-white-bean-and-celery-ragout-or-soup-to-share-with-others/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
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