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Dice the onion. Thinly slice the celery. Dice the carrots into rounds. Clean the mushrooms and slice them (if you’re using shiitake, make sure to remove the tough stems). Mince the garlic.
Add the olive oil and butter to a Dutch oven or soup pot. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms and saute for 2 minutes. Add the garlic and stir for 2 minutes.
Add the vegetable broth, wild rice, spices, kosher salt, and black pepper. Bring to a simmer. Cover the pot and simmer for 45 minutes to 1 hour, until rice breaks open, stirring occasionally.
When the wild rice is cooked, stir in the milk and Parmesan cheese. Remove 2 cups from the soup using a liquid measuring cup (including veggies, rice and broth) and place it in a blender. Add the cornstarch, then blend. Pour it back into the soup.
Stir in the soy sauce, taste and adjust seasonings as desired. Enjoy warm. Stores refrigerated for 3 days.