Rehydrate the mushrooms, by placing them in a heat proof bowl and pouring in 5 cups of hot water, cover with plastic wrap and let sit for 20-30 minutes.

In a soup pot, bring the stock to a boil, then add the carrots and celery.

In a skillet add the pancetta over medium-high heat, stirring occasionally, until the pancetta has started to brown.

Then add in the onions, garlic, and sauté over medium heat for 10 minutes, stirring occasionally.

Add the fresh mushrooms and saute until they are soft.

Add the re-hydrated mushrooms and the 1/2 cup Marsala and cook for 5 to 7 minutes.

Add thyme, salt, and pepper, stir to mix.

Add the vegetables from the skillet into soup pot with the stock.

Add the farro and bring to a boil, lower the heat, and simmer partially covered for 45 minutes, until the farro is tender.