Wild Mushroom & Farro Soup

• Meat

  • 4 oz Pancetta

• Produce

  • 2 cups (1/2-inch-diced celery
  • 2 cups (1/2-inch-diced peeled carrots
  • 12 oz Cremini mushrooms, fresh
  • 1/4 cup Flat leaf parsley, fresh
  • 4 tsp Garlic
  • 1 1/2 oz Mushrooms, dried wild
  • 3 large sprigs Thyme, fresh
  • 3 cups Yellow onions

• Canned Goods

  • 4 cups Beef broth, canned

• Pasta & Grains

  • 3/4 cup Farro, pearled

• Baking & Spices

  • 2 tbsp All-purpose flour

• Oils & Vinegars

  • 3 tbsp Olive oil, good

• Dairy

  • 2 tbsp Butter, unsalted
  • 4 oz Creme fraiche

• Beer, Wine & Liquor

  • 5/8 cup Marsala wine, dry

Found on thekitchn.com

Ingredients

• 1 1/2 ounces dried wild mushrooms, such as morels or porcini
• 3 tablespoons good olive oil
• 4 ounces pancetta, 1/2-inch-diced
• 3 cups chopped yellow onions (2 onions)
• 2 cups (1/2-inch-diced) peeled carrots (3 to 4 carrots)
• 2 cups (1/2-inch-diced) celery (3 to 4 stalks)
• 4 teaspoons minced garlic (4 cloves)
• 3/4 cup pearled farro (5 ounces) (See Recipe Note)
• 12 ounces fresh cremini mushrooms, cleaned, stems discarded, 1/4-inch-sliced
• 1/2 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
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter, at room temperature
• 4 ounces crème fraîche
• 1/4 cup minced fresh flat-leaf parsley

Nutrition