Wild Mushroom & Farro Soup

Place the dried mushrooms and 6 cups of water in a medium pot and bring to a boil. Turn off the heat, cover, and set aside for at least 20 minutes.

Meanwhile, heat 2 tbl olive oil in a large pot or Dutch oven. Add the pancetta, onions, carrots, and celery and saute over medium heat for 10 minutes, stirring occasionally, until the vegetables are tender. Add the garlic and farro and cook for 2 minutes, stirring occassionally. Add the cremini mushrooms and ¹⁄₂ cup of Marsala wine and cook for 5 to 7 minutes until the mushrooms release some of their liquid.

Meanwhile, strain the dried mushrooms through cheesecloth, reserving the liquid. Coarsely chop the mushrooms and add them to the pot, along with the strained soaking liquid, the beef broth, thyme, 2 tsp salt and 1 tsp pepper. Bring to a boil, lower the heat, and simmer partially covered for 45 minutes, until the farro is tender. Discard the thyme bundle.

In a small bowl, mash together the flour and butter and stir into the hot soup. Simmer for 5 minutes, then stir in the creme fraiche and remaining 2 tablespoons of Marsala, and taste for seasonins. Serve hot.