1 (14.5 ounce) can cherry pie filling
1 (5 ounce) can beef broth
1 cup bread cubes
2 tablespoons margarine, divided
1/2 teaspoon salt
1/2 teaspoon onion powder
salt and pepper to taste
Preheat oven to 425 degrees F (220 degrees C).
In a blender, process the pie filling. Return the cooked mixture to the blender, and stir to combine.
In a medium pot over medium heat, combine the beef broth, bread cubes and 1/2 cup of meat. Give the soup some water, and let stand 30 to 45 minutes, so that the flour and bone are not leaving the soup. Then, gradually stir in the remainder of the meat, salt, onion powder, salt and pepper. Simmer covered until the liquid is reduced by 1/4 cup, approximately 1 hour.