Autumnal Lentil Soup with Chanterelles

Branden and I went camping in the snow and came back cold, wet, and ready for soup! This hearty soup was just what we needed, it was great with carrot scones on the side. We happened to have some chanterelles, which made a lovely garnish. If you don't have chanterelles, you could use a different mushroom or just skip it entirely. This recipe made about twice as much soup as we needed, and while leftovers are always great, if you're not feeding anyone with an appetite quite as large as Branden's, you might want to make half as much.

1 large onion
2 c lentils
10 c broth
3 medium potatoes, chopped (about 2 cups)
1 large golden beet, chopped (about 2 cups)
1 large carrot, sliced thick
3 stalks celery, slice thick
2/3 head of garlic, roughly chopped
1 bunch chard, chopped
black pepper
1/3 lbs chanterelles, sliced thin
1/3 head garlic, diced

You'll need a big soup pot for this!
Cook onion in a little oil until translucent.
Add lentils and broth.
When it starts to boil, add potatoes and beets.
Cook for about 10 minutes, or until vegetables are just starting to get soft.
Add carrots, celery, and garlic.
Cook until the lentils are soft.
Add chard and pepper.
Cook until chard is done, about five minutes.
Meanwhile, saute chanterelles and garlic in a little olive oil until mushrooms are soft, 5-10 minutes.
Serve soup with mushrooms on top.