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Export 15 ingredients for grocery delivery
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.
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