Heat olive oil in large saute pan over low heat. Add onions and salt and sweat until soft, about 10 minutes. Add garlic and continue cooking for 5 minutes. Add butter to pan and melt. Add mushrooms and soy sauce, increase heat to medium, and continue cooking until the mushrooms release their liquid, 5 to 10 minutes. Add wine and chicken broth, and simmer until wine begins to evaporate, about 5 minutes. Add wheat berries, rice, thyme, rosemary, and lemon zest to heat through. Adjust seasoning, to taste.