Wild Rice and Mushroom Soup
[Vegan]

1. Prepare the ingredients. 2. Adjust oven rack to middle position and heat oven to 375ºF. Grind shiitake mushrooms in spice grinder until finely ground (you should have about 3 tablespoons). 3. Bring 4 cups water, thyme, bay leaf, garlic clove, ¾ teaspoon salt, and baking soda to boil in medium saucepan over high heat. Add rice and return to boil. Cover saucepan, transfer to oven, and bake until rice is tender, 35 to 50 minutes. Strain rice through fine-mesh strainer set in 4-cup liquid measuring cup; discard thyme, bay leaf, and garlic. Add enough water to reserved cooking liquid to measure 3 cups. 4. Heat oil in Dutch oven or a large pot over medium-high heat. Add cremini mushrooms, onion, minced garlic, tomato paste, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until vegetables are browned and dark fond develops on bottom of pot, 15 minutes. Add sherry, scraping up any browned bits, and cook until reduced and pot is almost dry, about 2 minutes. Add ground shiitake mushrooms, reserved rice cooking liquid, broth, and tamari and bring to boil. Reduce heat to low and simmer, covered, until onion and mushrooms are tender, about 20 minutes. 5. Whisk arrowroot starch and remaining ¼ cup water in small bowl. Stir arrowroot starch slurry into soup, return to simmer, and cook until thickened, about 2 minutes. Remove pot from heat and stir in cooked rice, coconut milk, chives, and lemon zest. Cover and let stand for 20 minutes. Season with salt and pepper to taste, and serve.