Cut one medium-sized onion in half (vertically), then cut each half in thin slices. Take one or two leeks, cut off and discard the root end and the dark green top leaves, cut the white part in half lengthwise, rinse well to remove any grit or sand, and chop coarsely.

Melt a quarter-stick of butter or margarine in the bottom of your soup pot. Toss in the onion and leek, and sautee until tender and transparent.

Chop two stalks of celery and half a package of fresh mushrooms. Toss into the soup pot along with the leek and onion, and continue sauteeing until medium-darkish brown.

In the meantime, peel and dice one medium-sized carrot, one small turnip, one small parsnip, and one small yam. Measure out about a cup of lentils, and rinse in warm water. When the vegetables in the soup pot are dark enough, add the lentils and root vegetables to the pot along with enough water to cover all. Bring to a boil.

Season the soup to taste with the following: onion powder, chopped garlic, beef-flavored soup mix, one bay leaf, honey, soy sauce, a tiny bit of balsamic vinegar, an even tinier bit of powdered ginger, and a sprinkling of BacOs. Stir well and simmer for about an hour or until the liquid is thickish, the lentils are almost but not quite falling apart, and the vegetables are soft enough to mash with a spoon.

Serve hot with crackers and cheese on the side.