Method

1. Place all ingredients in a stock pot and bring to a simmer at 180°-185°.

2. Maintain the simmer, skimming the surface as needed, for 45 minutes to an hour.  Cook until a fresh vegetable flavor is present.

3. Strain through a China cap or strainer, then chinois or cheesecloth, and then cool in an ice bath.

Note

Avoid starchy or green leafy vegetables.

Veggies to use for mirepoix: Onion, Shallot, Garlic, Carrot, Parsnip, Celery, Mushrooms, Tomato, Leeks

Veggies to avoid for mirepoix: Potato, Spinach, Lettuce, Peppers, Broccoli, Cauliflower, Green Beans, Eggplant, Brussels Sprouts, Squash