Fall in Love with Ina Garten's Heartwarming Mushroom Farro Soup Recipe

Ingredients

• 1 quart (qt) / 0.95 liters chicken, turkey, or beef stock
• 12 oz (340 g) fresh cremini mushrooms, cleaned, stems discarded, ¼-inch-sliced
• 4 oz (113 g) pancetta, diced
• 3 cups chopped yellow onions (approximately 2 onions)
• 2 cups peeled carrots, ¼-inch-diced (approximately 3 to 4 carrots)
• 2 cups celery, ¼-inch-diced (approximately 3 to 5 stalks)
• 6 large garlic cloves, minced
• ¾ cup (5 oz / 142 g) pearled farro
• 1 ½ oz (43 g) dried wild mushrooms (such as morels or porcini)
• 4 oz (113 g) crème fraîche
• 3 large sprigs fresh thyme, tied together with kitchen twine
• 3 tbsps good olive oil
• ½ cup plus 2 tbsps dry Marsala wine, divided
• 2 tbsps all-purpose flour
• 2 tbsps unsalted butter, at room temperature
• ¼ cup minced fresh flat-leaf parsley
• Kosher salt
• freshly ground black pepper