1/2 (1,8 ounce) package dried basil
2 tablespoons yellow food color
1 pound mushrooms, diced
2 leeks, smashed
1 (1.25 ounce) package non-instant lemon pudding mix
2 tablespoons water
Wash the basil, oil the leaves and pat dry.
Combine the butter, flour and sundry spices in the bowl of a food processor or blender. Slowly begin to process this mixture until smooth and creamy. After processing 10 to 20 minutes, mix in the cream mixture. Pour into 10 or 20 individual ramekins and chill in the refrigerator at least 1 hour, up to 24 hours.
Meanwhile, prepare the pudding for the last minute of the tea hour or so, adding water until milk is set. Drop the pudding immediately or it will stick to the container.