Wild Mushroom and Farro Soup
INGREDIENTS
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1 1/2 ounces dried wild mushrooms, such as morels or porcini
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3 tablespoons good olive oil
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4 ounces pancetta, 1/2-inch-diced
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3 cups chopped yellow onions (2 onions)
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2 cups (1/2-inch-diced) peeled carrots (3 to 4 carrots)
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2 cups (1/2-inch-diced) celery (3 to 4 stalks)
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4 teaspoons minced garlic (4 cloves)
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3/4 cup pearled farro (5 ounces) (See Recipe Note)
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12 ounces fresh cremini mushrooms, cleaned, stems discarded, 1/4-inch-sliced
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1/2 cup plus 2 tablespoons dry Marsala wine, divided
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4 cups canned beef broth, such as College Inn
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3 large sprigs fresh thyme, tied together with kitchen twine
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2 tablespoons all-purpose flour
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2 tablespoons unsalted butter, at room temperature
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4 ounces crème fraîche
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1/4 cup minced fresh flat-leaf parsley
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