Cauliflower Soup With Porcini Mushrooms And Parmesan

• 2 ounces, weight Dried Porcini Mushrooms
• 1 Tablespoon Olive Oil
• 1 Onion, Roughly Chopped
• 1 clove Garlic, Chopped
• 1 Small Carrot, Roughly Chopped
• 8 ounces, weight White Mushrooms, Roughly Chopped
• 1 Bay Leaf
• 1/2 heads Cauliflower, Cut Into Small Florets
• 3 cups Chicken Broth, Or As Needed
• 1/4 cups Freshly Grated Parmigiano Reggiano Cheese
• Salt And Pepper, to taste

1. 1. Bring a small pot of water to a boil; take off the heat, add the porcini mushrooms, and let them soak for about 30 minutes.
2. 2. Heat the olive oil in a large pot over medium-high heat; add the onion and garlic and saute until garlic is fragrant, about 2-3 minutes.
3. 3. Add the carrot and saute until just softened, about 5-7 minutes.
4. 4. Remove the porcini mushrooms from their liquid, drain them, and chop roughly. Add them to the large pot along with the white mushrooms, the bay leaf, and the cauliflower. Pour in enough chicken broth to just cover everything. Bring to a boil and then simmer until cauliflower is fork-tender, 35 minutes.
5. 5. Discard the bay leaf. Working in batches, puree the soup in a blender or food processor.
6. 6. Return to the stove and reheat gently on low. Slowly stir in the parmesan; season to taste with salt and pepper.

porcini mushrooms, olive oil, onion, clove garlic, carrot, weight white mushrooms, bay leaf, cauliflower, chicken broth, freshly grated parmigiano reggiano cheese, salt

Taken from tastykitchen.com/recipes/soups/cauliflower-soup-with-porcini-mushrooms-and-parmesan/ (may not work)