Cauliflower Soup with Porcini Mushrooms and Parmesan

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. Heat the olive oil in a large pot over medium-high heat; add the onion and garlic and sauté until garlic is fragrant, about 2-3 minutes.
3. Add the carrot and sauté until just softened, about 5-7 minutes.
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. Discard the bay leaf. Working in batches, purée the soup in a blender or food processor.
6. Return to the stove and reheat gently on low. Slowly stir in the parmesan; season to taste with salt and pepper.