Empty Bowls 2022

Celebrating 10 years of our popular fundraiser

The main aim of this fundraiser has been creating awareness and combating hunger in our community. As the pandemic is on the rise again, we have decided to keep the event virtual this year too but not without including exciting activities for our community.

Virtual tour of PROP with our new executive director, Jenifer Loon
See how the food shelf works behind the scenes!
February 22 proclaimed as Empty Bowls Day

On February 8 Mayor Ron Case, on behalf of the Eden Prairie City Council, issued a Proclamation* declaring February 22, 2022 as Empty Bowls Day.

*Mayoral Proclamations are issued to publicly recognize an event that has great significance in the community.  Proclamations become part of the historical record of the municipality.

Take a complimentary bowl home

We have partnered with a favorite cafe to hand out a complimentary bowl to anyone who stops by on February 22nd. So visit Smith Coffee & Cafe between 8 am – 3 pm on 22nd February to enjoy a warm coffee and more, and take a bowl home.

Our Executive Director Jenifer Loon’s secret Chicken Wild Rice Soup Recipe

Make it, share it on social media with #PROPSoupChallenge hashtag, and stand a chance to win a  fun gift bag from Lakewinds Food Co-op. Drawing will be held on Monday, February 28.

Jenifer’s Chicken and Wild Rice Soup recipe

Servings: 8-10 generous servings; Prep Time: 35 min; Cook time: 25 min; Ready: 60 min

Ingredients
1 cup wild rice (measured before cooking), cooked
1 stick (1/2 cup) butter
1 large onion, finely chopped
3-4 stalks of celery, diced
3-4 carrots, peeled and diced
1⁄2 cup all-purpose flour
4 15 oz. cans of low sodium chicken broth (or use 2 quart-size containers)
1 to 2 tbsp Better than Bouillon Chicken base paste*
1 1/2 tsp dried thyme
2 generous cups of diced, cooked chicken (1⁄2 or more of a cooked rotisserie chicken, or 2 boneless chicken breasts, cooked and diced) Salt and pepper to taste
1⁄4 tsp ground cayenne pepper* (optional)
1⁄2 cup half and half
1⁄4 cup Italian flat leaf parsley, finely chopped

Method

  1. Rinse and simmer 1 cup wild rice with 3 cups of water until rice becomes tender, but not mushy (about 35 min.) Drain rice (if still liquid in the pan) and set rice aside.
  2. In large stock pot over medium-low heat, melt the stick of butter and add the onion. Sauté for 8-10 minutes until onions are very soft and translucent, then add celery and carrots and 1⁄2 tsp salt. Sauté vegetables for about 5 minutes over medium heat, until they begin to soften. Sprinkle in flour, stirring well as you add it to incorporate. Cook this mixture for a minute or two to cook out the raw flour taste. Gradually add the chicken broth, one can at a time, stirring constantly while adding to combine with the flour. Add thyme, 1/2 tsp salt and black pepper to taste. Turn the heat up to medium to medium-high, bringing the soup to a simmer. Add 1 to 2 tbsp ‘Better than Bouillon’ chicken base paste and stir well. Cook for about 10 minutes, stirring occasionally. When the mixture is hot and thickened, add diced chicken and cooked wild rice. Add 1-2 cups water to thin, depending on your preferred thickness of the soup, and allow to cook until all ingredients are combined and hot, then taste for seasoning.
  3. You can add a tiny dash of cayenne powder if you like (I usually don’t). Adjust for seasoning. For a more robust chicken flavor, add more of the chicken base, 1 tbsp at a time, but be aware it is quite salty. You can always add more water or broth if the soup is too thick. When the soup is piping hot and well-seasoned (taste test), stir in 1⁄2 cup half and half and then mix in the parsley.

Note: Do not let the soup boil after adding the half and half, as it could curdle. If you prefer, you can just leave the half and half out—it is optional. Conversely, you could substitute heavy cream for the half and half to make the soup richer and creamier. Soup flavor is even better the next day!

Vegan Option: Substitute olive oil (1/2 c.) for the butter, use vegetable broth instead of chicken, and omit Bouillon base. Add 2 cups sliced or diced sautéed mushrooms instead of chicken. Omit half and half.

Click here to download the recipe!

Soup of the Day Restaurants

Our local restaurants are partnering with us during Empty Bowls week. These restaurants have been a long-standing Empty Bowl soup provider, so instead of us picking up soup, we are encouraging you to order directly from them. Each day a local donor will give $5 to PROP for every order placed up to $500 per day.

February 21: Peoples Organic

February 22: Houlihan’s

February 23: Tavern 4&5

February 24: Kona Grill

February 25: Crumb Gourmet Deli

Check out each restaurant with Jenifer!

Empty Bowls 2022 Sponsors

Thank you to our 2022 Empty Bowls Sponsors

 

Sandcastle Foundation

Zinpro

Henkel

Tennant

Scoular

St. Andrew Lutheran Church

Chanhassen American Legion

Barr Engineering

ECA Marketing

Scheels

EA Sween

Lakewinds

WSB

Western National Insurance

Trinity Exteriors

Immanuel Lutheran

Greenheck Group

Xcel Energy

Knights of Columbus

Electrical Production Services

Charter Bank

Quantitative Advantage

Old National

MidwestOne Bank

Prairie School of Dance

Jerry’s Foods

State Farm

Pax Christi

Welu Home Team

Washburn McReavy

Star Bank

Gunnar

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