Wild Mushroom Stew with Gremolata

4 1/2 cups quartered cremini mushrooms (about 8 ounces)

1 (8-ounce) package button mushrooms, quartered

1 1/2 tablespoons olive oil, divided

2 cups thinly sliced leek (about 2 medium)

1 cup chopped fennel bulb (about 1 small bulb)

1 cup (1-inch-thick) slices carrot

3/4 teaspoon salt, divided

2 cups Mushroom Stock

2 tablespoons low-sodium soy sauce

1 teaspoon minced fresh or 1/4 teaspoon dried tarragon

1 teaspoon chopped fresh or 1/4 teaspoon dried thyme

1 teaspoon chopped fresh or 1/4 teaspoon dried sage

1 teaspoon honey

1/8 teaspoon black pepper

1 (14 1/2-ounce) can chopped tomatoes, undrained

1 tablespoon cornstarch

1 tablespoon water

2 tablespoons chopped fresh flat-leaf parsley

1 teaspoon grated lemon rind

1 garlic clove, minced