A truly Italian autumn soup made of farro (aka pearl spelt), porcini mushrooms and chestnuts. It also calls for speck, a cured meat typical of Alto Adige and Austria. But you can easily replace it with prosciutto or bacon if you can't find it.
To clean porcini do not wash with water. With a small knife cut off the dirty bottom, then take off any remaining dirt with a vegetable brush or a dump cloth. If fresh are not available, using 20 to 30g of dried porcini. Soak in warm water for 10 minutes, then squeeze off water and pass through a sieve. Use some of the water for cooking the soup.
Make your own vegetable stock, in 600ml of water, cook 1 carrot, 2 celery sticks and 1 onion. Simmer for about 20 minutes.