Soak the shiitake in 1 cup hot water for 20 minutes, remove stems, discard stems and slice the caps. Reserve soaking water. Bring two cups of water to a boil in a small sauce pan. Place the wild rice and shiitake in the sauce pan. Cover and simmer for 45 minutes. Remove and set aside.
Heat oil in a soup pot. Sauté garlic, peppers, carrots and celery for 3 to 4 minutes. Add beans, leek, cooked wild rice, water, shiitake soaking water, vinegar and all herbs. Season with sea salt and black pepper to taste. Simmer for 10 to 15 minutes. Serve and garnish with chives or parsley.
8g fat (36% calories from fat),