Wow. I absolutely loved this earthy, rich, and full-flavored soup. I doubled the recipe to freeze a batch to serve for lunch on Thanksgiving Day. (I trusted Ina Garten enough to double the recipe the first time I made it!) 🙂
This recipe is from Ina Garten’s Make it Ahead: A Barefoot Contessa Cookbook, via thekitchn.com. I increased the amount of garlic and incorporated homemade turkey stock. I served it with sliced sourdough baguette and green salad dressed with mustard vinaigrette. Wonderful.
- 1 1/2 oz dried wild mushrooms, such as morels or porcini
- 3 T good olive oil
- 4 oz pancetta, diced
- 3 cups chopped yellow onions (2 onions)
- 2 cups (1/4-inch-diced) peeled carrots (3 to 4 carrots)
- 2 cups (1/4-inch-diced) celery (3 to 5 stalks)
- 6 large garlic cloves, minced
- 3/4 cup pearled farro (5 ounces)
- 12 oz fresh cremini mushrooms, cleaned, stems discarded, 1/4-inch-sliced
- 1/2 cup plus 2 T dry Marsala wine, divided
- 1 quart chicken, turkey, or beef stock
- 3 large sprigs fresh thyme, tied together with kitchen twine
- Kosher salt and freshly ground black pepper
- 2 T all-purpose flour
- 2 T unsalted butter, at room temperature
- 4 oz crème fraîche
- 1/4 cup minced fresh flat-leaf parsley
- Place the dried mushrooms and 6 cups of water in a medium pot and bring to a boil. Turn off the heat, cover, and set aside for at least 20 minutes.
- Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the pancetta, onions, carrots, and celery and sauté over medium heat for 10 minutes, stirring occasionally, until the vegetables are tender.
- Add the garlic and farro and cook for 2 minutes, stirring occasionally.
- Add the cremini mushrooms and the 1/2 cup Marsala and cook for 5 to 7 minutes, until the mushrooms have released some of their liquid.
- Meanwhile, strain the dried mushrooms through cheesecloth, reserving the liquid.
- Coarsely chop the mushrooms and add them to the pot, along with the strained soaking liquid, beef broth, thyme, 2 teaspoons salt, and 1 teaspoon pepper.
- Bring to a boil, lower the heat, and simmer partially covered for 45 minutes, until the farro is tender. Discard the thyme bundle.
- In a small bowl, mash together the flour and butter and stir into the hot soup. Simmer for 5 minutes, then stir in the crème fraîche and remaining 2 tablespoons of Marsala, and taste for seasonings.
- Sprinkle with the parsley and serve hot.
Note: Be sure to buy “pearled” farro; regular farro takes much longer to cook.
Make ahead: Prepare the soup completely. Refrigerate for up to a week or freeze for up to 3 months. Reheat before serving.