Prepare the Dried Mushrooms: Combine the dried mushrooms with 6 cups of water in a pot. Bring to a boil, then turn off the heat, cover, and let sit for 20 minutes.

Sauté Vegetables: Heat olive oil in a Dutch oven. Add pancetta, onions, carrots, and celery. Cook over medium heat for 10 minutes until tender. Add garlic and farro, cooking for another 2 minutes.

Cook Fresh Mushrooms: Add cremini mushrooms and 1/2 cup Marsala wine. Cook for 5-7 minutes until the mushrooms release their liquid.

Strain & Chop Dried Mushrooms: Strain the rehydrated mushrooms, reserving the soaking liquid. Coarsely chop the mushrooms and add them to the pot with the reserved liquid, stock, thyme, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, then simmer for 45 minutes.

Thicken the Soup: Mash butter and flour together. Stir into the soup and simmer for 5 minutes. Add crème fraîche and the remaining 2 tablespoons of Marsala. Adjust seasoning.

Finish & Serve: Discard the thyme bundle, sprinkle with parsley, and serve hot. This soup pairs beautifully with sourdough baguette slices and a green salad dressed with mustard vinaigrette.