1 lb. lean hamburger
1 lg. onion, chopped
2 cloves garlic, pressed
2 carrots, sliced
3 stalks celery, sliced
1/4 tsp. each basil and oregano leaves
1/2 - 3/4 lb. fresh mushrooms (optional)
1/2 c. pearl barley, rinsed and drained
6 c. regular strength beef broth or 7 beef bouillon cubes dissolved in 6 c.
water (I prefer cubes!)
1 medium zucchini, sliced
Salt and pepper

In 5 quart pan, cook beef, onion, and garlic; drain and discard fat. Saute mushrooms; add meat, carrots, celery, basil, oregano, barley, and broth. Bring to a boil, then reduce heat; cover and simmer gently about 45 minutes or until barley is tender. Add zucchini and simmer just until tender, about 5 minutes. Season to taste with salt and pepper. Serves 4.