Cherry Soup

• 1 34 lbs black cherries (can be preserved)
• 3 tablespoons sugar
• 2 tablespoons butter
• 1 tablespoon cornstarch
• 1 tablespoon water
• 6 slices bread
• 2 teaspoons kirsch (cherry brandy)

1. Clean and drain the cherries.
2. Remove the stems.
3. Place cherries in a sauce pan with sugar and kirsch.
4. Bring to a boil over medium heat and cook for 15 minutes.
5. Melt 1 1/2 tablespoon of butter in a skillet.
6. Add bread slices and saute until browned on both sides.
7. Drain with paper towel.
8. Add more butter if needed to brown all the slices.
9. In a bowl, blend 1 tablespoon of corn starch and 1 tablespoon of water.
10. Using a spoon, remove the cherries from the pan.
11. Add to the pan the corn starch mixture.
12. Stir well over low heat for a few minutes.
13. Return the cherries to the pan for a few seconds.
14. Put a bread slice in a bowl.
15. Pour the soup over the bread.

black cherries, sugar, butter, cornstarch, water, bread

Taken from www.food.com/recipe/cherry-soup-373744 (may not work)