Step 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.

Step 2

Meanwhile, heat the olive oil in a heavy-bottomed pot or Dutch oven.

Step 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.

Step 4

Add the garlic and farro and sauté for 2 minutes, then add cremini mushrooms and Marsala and continue cooking for 5 minutes more.

Step 5

Strain the porcini soaking liquid directly into the soup pot. Add the broth and the thyme.

Step 6

Rinse the porcini under cold water, then coarsely chop them and add to the soup.

Step 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.

Step 8

Just before serving, mash butter and flour together and add to the soup. Swirl until combined.

Step 9

Add another tablespoon or two of Marsala wine and more salt to taste, if desired. Sprinkle with parsley and serve.