Ham & Vegetable Vol-Au-Vent

Cream Soup & Sauce Base

Easy

Yield
Serving
10

Preparation
Time
30 minutes

Cooking
Time
20 minutes

Ingredients

200 g	Margarine
300 g	Mushrooms, quartered
100 g	Onions, finely diced
150 g	Green Bell Peppers, finley diced
1 kg	Ham, diced or cut in sticks
2 L	Luda Cream Sauce Mix
500 mL	Milk
600 g	Vegetable Macedoine, blanched
400 g	Asparagus, blanched
To taste	Salt & Pepper
10	Vol-Au-Vent (pastry shells)

Preparation

In a large saucepan, melt the margarine, sauté the mushrooms, onions and green peppers. Add the ham, the Luda Cream Sauce (prepared according to package directions) and the milk. Bring to boil for 1 minute, reduce heat and simmer for 4 minutes. Add the blanched vegetables and adjust the salt and pepper. Serve in a warm vol-au-vent (pastry shell).