If the morels are dried, reconstitute in a small amount of hot water, set aside. Make a roux by melting 1 tablespoon of butter in a medium saucepan over medium heat. Add one tablespoon of flour, combine and continue could to cook for two minutes. Remove and set aside. Heat the remaining 1 teaspoon of butter in a saucepan and add the shallots and cook until soft, 2 to 3 minutes. Add the chopped morels, and if they were rehydrated add the reserved liquid as well. Season lightly with salt and pepper. Cook until almost all the liquid is gone and then add the wine and pear. Cook until almost all the liquid is gone. Add the milk and blue cheese and bring to a boil. Reduce the heat and add the reserved roux, stirring until thickened. Add in the parsley and season with salt and pepper to taste.