1. In a large soup pot, heat olive oil over medium–low heat. Add onions and sauté for 5 minutes. Add marrow bones, fresh mushrooms, and potatoes. Mix together with a wooden spoon, cover pot, and let vegetables sweat in pot for 8-10 minutes.
2. Uncover pot, raise temperature to medium–high, and add the dried mushrooms, thyme, parsley, broth, and water. Mix and bring everything to a rolling boil.
3. Lower heat and let cook on stovetop for about 30 minutes.
4. Remove marrow bones from soup.
5. Using an immersion blender, blend soup to desired thickness.
6. Add rice and cook for another 25 minutes, until rice is cooked (you might want to add a little water if you like a more liquidy soup). Season with salt and pepper to taste.
7. While soup is cooking, preheat oven to 350ºF. Spread Facon on a baking sheet and bake in oven until crisp. Cut into bite-sized pieces. Use as a garnish on top of soup.

Yield: 8 servings