To reconstitute mushrooms, soak mushrooms in 6 cups of boiled water until soft- about 15-20 minutes. Strain the water into a bowl or pitcher and save it as stock for the soup. Dry mushrooms on a paper towel, then rough chop into medium-sized pieces.
Prep the soup starter kit by peeling and chopping carrots, onions, and celery. Combine in a medium bowl. Add potatoes, peeled and quartered, then zucchini diced into medium-small pieces.
In a large soup pot, melt 4 tablespoons of butter. Add the chopped vegetables and a generous pinch of salt and pepper. Cook on medium-high heat until the onions are translucent, about 10 minutes. Add mushrooms and mix until combined.
Stir in mushroom broth, wild rice, thyme, crush red pepper flakes and season with salt and pepper. Bring to a boil over high heat. Once boiling, cover, reduce heat to low and simmer for 40-50 minutes, until the rice and potatoes are tender.
To make the roasted mushrooms, preheat oven to 425 F. On a baking sheet, combine butter, mushrooms, garlic, thyme, lemon zest, and a pinch of salt and pepper. Roast for 35-30 minutes, or until crisp.
Finish the soup by stirring in heavy cream, fresh parsley, lemon juice and zest. Top with roasted mushrooms and parmesan and serve with crusty bread.
