In the pressure cooker combine the water, salt, baking soda, thyme, bay and garlic and bring to a boil.
Add the rice.
Pressure cook at high pressure for 30 min.
Heat the fat in a heavy pot over high heat. Add the diced onion.
Begin roughly dicing the mushrooms and add to the pot as you cut them. They will release their liquid as they cook.
Weigh your dried mushrooms out if you have a scale.
Grind the dried mushrooms in a spice grinder
Continue cooking the mushrooms on high heat until the majority of liquid is reduced (10-15 min). Add the garlic and tomato paste.
Continue cooking until a light fond begins to develop on the bottom of the pan (4-5 min).
Add the dried mushroom powder, and paprika to further dehydrate the mixture.
Reduce heat to medium and continue cooking until a dark fond develops (2-3 min).
Deglaze the pan with the sherry.
Add the stock and the soy sauce to the pot.
By this time the rice should be finishing. Instant pressure release the rice.
Drain the rice reserving the liquid. Set the rice aside and add enough water to the strained liquid to make 3 cups. Add the liquid to the soup.
Bring the soup to a low boil and cook 20 min uncovered.
Mix the starch with 1/4 cup of water. Add it to the soup and simmer 2 min until thickened.
Season/taste for salt and pepper. You might be surprised how much salt this soup can take. Add the cream and rice and heat through. Add the green onion, and lemon zest and serve.
