Vegetable Stock

First, gather and prepare your mise en place. To start the stock, add all ingredients to a large stockpot. Bring to a boil and lower heat to a simmer. Allow to simmer, uncovered, for 1 to 1 1/2 hours. To finish the stock, allow to cool for 15 to 20 minutes. Place a fine mesh strainer over a medium bowl. Alternatively, you can use a strainer lined with cheesecloth. Pour the stock into the strainer, allowing the liquid to pour through. If not using immediately, quickly chill or freeze and store until ready to use.