Victorious Vegetable Stock - cooking recipe

Ingredients

1/2 ounce dried porcini mushrooms
5 stalks celery
3/4 lb leek, including green part
4 large carrots
2 large parsnips
1 cup sliced fresh mushrooms
1 medium yellow onion
2 apples or 2 pears, cored
1 teaspoon finely ground white pepper
20 peppercorns
1 tablespoon turmeric
3 garlic cloves, peeled
4 bay leaves
1/4 cup fresh parsley, tightly packed
1/2 bunch fresh dill, including stalks
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 tablespoons nutritional yeast
2 tablespoons salt
Optional
2 sprigs fresh oregano (optional)
2 sprigs fresh sage (optional)
1 -2 tablespoon olive oil (optional)
parmesan cheese, rind only (optional)

Preparation

Use the flat side of a chef's knife to gently crush the garlic cloves.
Wash unpeeled vegetables well and cut them roughly into large pieces. Add to a large stock pot along with all other ingredients. Add entire sprigs of the herbs rather than removing the leaves from the stem.
Cover with water. Water level should be about 4 inches above the top of the vegetables. Bring to a boil, skim off any foam from the top of the broth, then partially cover. Reduce heat and simmer for 1 1/2 hours. At the end of the cooking time, if you wish to make the stock richer, remove the lid and continue cooking uncovered to slightly reduce it.
When the stock has cooled slightly, strain it through a sieve or cloth, pressing all of the remaining liquid out of the vegetables. Compost or discard the remaining vegetables. What you don't eat immediately can be refrigerated for 3-5 days, or frozen.