Vildsvamp och farrosoppa

👩‍🍳 Gör så här

1. 1
   Place the dried porcini in a small pot and cover with four cups of water: bring to a boil. Shut off heat, cover pot, and allow porcini to soak for 20 minutes.
2. 2
   Meanwhile, heat the olive oil in a heavy-bottomed pot or Dutch oven.
3. 3
   Add the Canadian bacon or pancetta, onions, carrots, and celery and sauté over medium heat for 10 minutes, stirring occasionally, until the vegetables are tender.
4. 4
   Add the garlic and farro and sauté for 2 minutes, then add cremini mushrooms and Marsala and continue cooking for 5 minutes more.
5. 5
   Strain the porcini soaking liquid directly into the soup pot. Add the broth and the thyme.
6. 6
   Rinse the porcini under cold water, then coarsely chop them and add to the soup.
7. 7
   Add the salt and 1 teaspoon pepper, bring soup to a boil then partially cover and lower the heat to gentle simmer for 45 minutes.
8. 8
   Just before serving, mash butter and flour together and add to the soup. Swirl until combined.
9. 9
   Add another tablespoon or two of Marsala wine and more salt to taste, if desired. Sprinkle with parsley and serve.