Two or three carrots, peeled and diced
A few stalks of celery, finely diced
A white onion, diced
Two cloves garlic, minced
8-10 oz. mushrooms, thinly sliced
1 cup haricot verts, trimmed and cut
8 cups vegetable stock
1 cup pearl barley
Fresh parsley, about a handful, chopped
Fresh dill, a smaller handful, chopped
Heat some olive oil in the bottom of a large soup pot.
Saute the carrot, celery, onion and garlic, plus a pinch of salt, for about 10 minutes.
Add the mushrooms and saute for another few minutes.
Add the soup stock, barley and haricots verts and bring to a boil.
Reduce heat, cover and simmer.
When nearly done, add herbs, sea salt and black pepper to taste.