In a medium pot bring 4 cups water, the thyme, bay leaves, 1/2 tsp granulated garlic, and baking soda to a boil. Add the wild rice and stir, bring back to boil, then reduce the heat to low and cover the pot. Simmer for 45 minutes or until the rice is tender. Drain the rice, reserving all the cooking liquid. Set the rice and liquid aside.
In a Dutch oven, over medium heat, heat the butter with the oil. Add the remaining 1/2 tsp granulated garlic, mushrooms, onions, salt, and pepper, and cook for about 20 minutes or until the onions and mushrooms are tender and well browned, stir often.
Add the sherry and scrape up bits from the bottom of the pan, cook for 5 minutes or until the sherry has evaporated.
Add the reserved rice cooking liquid, vegetable broth, and soy sauce and cook for 15 minutes more.
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 from heat and stir in the cooked rice, heavy cream, green onions, and lemon zest. Let sit for 15 minutes.
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