This recipe is adapted from one by Charlie Trotter.

Steps

1. Make the cumin oil: Heat 2 tablespoons of the grapeseed oil in a small saucepan over medium heat. Add the onion and sauté for a few minutes, until translucent. Add the cumin, stir thoroughly, and remove from the heat. Let stand 10 minutes. Transfer the mixture to a blender, and add the remainder of the grapeseed oil. Purée thoroughly and refrigerate overnight.
2. Make the pear purée: Heat the olive oil in a small sauté pan over low heat. Add the shallot and sauté for a few minutes, until translucent. Add the pears and sauté until softened and lightly browned, about 20 minutes. Add the verjuice and simmer until the liquid has mostly evaporated, about 5 minutes. Transfer the mixture to a blender, purée thoroughly, and return to the sauté pan.
3. Make the mushroom soup: Heat the olive oil in a large sauté pan over medium-high heat. Add the mushrooms and sauté until lightly browned, about 10 minutes, adding the shallots and garlic to the pan after 5 minutes.
4. Remove about 1 cup of mushrooms and set them aside. Add the soy sauce and wine to the pan and cook until absorbed, about 5 minutes. Transfer the mixture to a blender, add 3 cups water, and purée until smooth.
5. Season to taste with salt and freshly ground pepper. Transfer to a medium saucepan and keep warm.
6. Assemble the soup: Gently warm the pear purée and reserved mushrooms. Divide the purée among 4 soup bowls. Scatter the reserved mushrooms in the bowls. Drizzle about 1 tablespoon cumin oil around the bottom of each bowl.
7. Serve the bowls at the table. Walk around with the saucepan, ladling equal portions of soup into the bowls. Instruct your guests to mix the purée into the soup. Bask in glory.