Preparation:
1. In a 10-inch skillet over medium heat, melt butter; cook onion and mushrooms 5 minutes, stirring occasionally.
2. Add chicken broth, barley and Tabasco pepper sauce. Over high heat, bring to a boil. Reduce heat to low; cover and simmer 20 minutes.
3. 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. |
