Wash the porcini mushrooms well in a sieve. Make sure that any sand is removed.
Soak in cold water for at least 30 minutes, depending on the size.
Then pour away the soaking water and rinse the mushrooms again in a sieve with water.
Cut the porcini mushrooms into smaller pieces.
Simmer in a pan with water and the finely peeled and chopped shallot for approx. 25 minutes.
Then season with salt and pepper.
Mix the flour in an extra cup with 3 tablespoons of cold water until smooth, then stir into the hot mushroom mixture and bring to the boil.
Stir in the fresh parsley at the end.
