Ina Garten's Wild Mushroom & Farro Soup

thekitchn.com

Jody Newman

1 ½ ounces dried wild mushrooms, such as morels or porcini

3 tablespoons good olive oil

4 ounces pancetta, ½-inch-diced

3 cups chopped yellow onions (2 onions)

2 cups (½-inch-diced) peeled carrots (3 to 4 carrots)

2 cups (½-inch-diced) celery (3 to 4 stalks)

4 teaspoons minced garlic (4 cloves)

¾ cup pearled farro (5 ounces) (See Recipe Note)

12 ounces fresh cremini mushrooms, cleaned, stems discarded, ¼-inch-sliced

½ cup plus 2 tablespoons dry Marsala wine, divided

4 cups canned beef broth, such as College Inn

3 large sprigs fresh thyme, tied together with kitchen twine

Kosher salt and freshly ground black pepper

2 tablespoons all-purpose flour

2 tablespoons unsalted butter, at room temperature

4 ounces crème fraîche

¼ cup minced fresh flat-leaf parsley

Directions at thekitchn.com

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