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BEEF BARLEY AND KALE SOUP

1 tbsp. vegetable oil
1 med. onion, chopped
1 lb. beef (chuck), cut in 1/2 inch cubes
4 c. regular beef broth (I use bouillon)
1/2 c. regular med. grain barley
1 tsp. thyme
1 tsp. salt
8 oz. mushroom, sliced or canned
1 (10 oz.) pkg. frozen chopped kale

Heat oil in Dutch oven over medium heat. Add onion and meat and cook until brown. Add broth, barley, thyme and salt; bring to boil. Reduce heat; cook, simmer about 1 hour or until meat and barley are almost tender. Add mushrooms and kale. Cook 5 to 10 minutes more until kale is cooked and meat is tender.

NOTE: Very thick. I add water last 5 minutes until it is thin enough.