Melt margarine in 10-inch skillet over medium heat; add onion and mushrooms, cook 5 minutes, stirring occasionally. Add chicken broth, barley and Tabasco sauce. Over high heat, bring to a boil. Reduce heat to low; cover and simmer 20 minutes. Add red pepper and zucchini; cover and simmer 15 to 20 minutes longer or until barley is tender, stirring occasionally. Serve mixture hot or cold.
This recipe yields 4 servings.
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