Bring 4 cups water, the thyme, bay leaves, 1/2 tsp granulated garlic, and baking soda to a boil in a large saucepan over medium-high heat.
Stir in the wild rice and bring back to boil then reduce the heat to low and cover the pan.
Simmer for 45 minutes or until the rice is tender.
Drain the rice, reserving all the cooking liquid then set the rice and liquid aside.
In a Dutch oven, over medium heat, heat the butter with the oil then add the remaining 1/2 tsp granulated garlic, mushrooms, onions, salt, and pepper, and cook, stirring often, for about 20 minutes or until the onions and mushrooms are tender and well browned.
Stir in the sherry and scrape up bits from the bottom of the pot then cook for about 5 minutes or until the sherry has evaporated.
Stir in the reserved rice cooking liquid, vegetable broth, and soy sauce and cook for 15 more minutes.
In a small dish combine the cornstarch and cold water and then add to the boiling soup, continue to boil for 3 minutes or until thickened.
Remove the soup from the heat then stir in the cooked rice, heavy cream, green onions, and lemon zest and let sit for 15 minutes.
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