This hearty soup with mushrooms, pancetta and tons of vegetables is perfect for chilly nights. I like to make it ahead of time, and when serving I dollop it with creme fraiche and a bit of Marsala wine. When having guests, it works great to serve with pizza or french bread and a big salad.
INGREDIENTS:
- 1 1/2 ounces of dried wild mushrooms (I like to use a combination of morels and porcini)
- 5 Tbs olive oil
- 1 cup pancetta diced
- 2 cups diced yellow onion
- 1 cup sliced leeks
- 2 cups diced carrots (3-4)
- 2 cups diced celery (3-4 stalks)
- 4 cloves minced garlic
- 1 Tbs fresh or dried thyme
- 1 Tbs salt
- 1/2 Tbs pepper
- 1 cup farro
- 2 cups fresh mushrooms cleaned and sliced
- 1/2 cup plus 2 Tbs Marsala wine
- 4 cups beef broth
- 2 Tbs flour
- 2 Tbs unsalted butter
- 1/2 cup creme fraiche and more for serving on top of soup
- minced parsley for sprinkling on top of soup when serving
DIRECTIONS:
- Place dried mushrooms in 6 cups of boiling water and set aside for them to steep for 20 minutes.
- Heat olive oil in a large pot and pancetta, onions, leeks, carrots, and celery and saute over medium heat for about 10 minutes until veggies are tender. Add the garlic, thyme salt and pepper and saute for another minute.
- Add farro and cook for 2 minutes stirring occasionally.
- Add the fresh mushrooms and 1/2 cup of the Marsala wine and cook 5-7 minutes until the mushrooms start to release some of their liquid.
- Meanwhile strain the dried mushrooms through a sieve and reserve the liquid.
- Coarsely chop the mushrooms and add to the pot with 3 cups of the reserved liquid and the beef broth. Keep the other 3 cups of the reserved liquid if you need to thin out the soup later.
- Bring to a boil and simmer partially cover for 45 minutes to an hour just until the farro is tender.
- In a small bowl mash together flour and butter and stir into hot soup.
- Simmer 5 more minutes then add the creme fraiche and remaining 2 Tbs of Marsala wine. If the soup is too thick add some of the reserved mushroom liquid.
- Add salt and pepper to taste.
- To serve place in heated bowls add a small dollop of creme fraiche, a few drops of Marsala wine and minced parsley.