White Mirepoix - cooking recipe

Ingredients

1/4 lb chopped onion
1/4 lb chopped leek
1/4 lb chopped celery
1/4 lb chopped peeled parsnip
1/8 lb mushroom, trimmings approx weight (optional)

Preparation

Cut the vegetables into the appropriate size based on the cooking time of the dish (see note below).
Makes just over 1 pound of mirepoix, and there should be 1 pound of mirepoix to each gallon of stock you're making (with the exception of vegetable stock, which uses 4 pounds).
Note on vegetable cut sizes: for pork and beef use 3- inch chunks; for chicken, use large dice; for vegetable use small dice; for fish use minced.
Beef: stock in about 15-20 hours.
Pork: stock in about 12-15 hours.
Chicken: stock in about 5-7 hours.
Vegetable: stock in about 2-4 hours.
Fish: stock in about 45 minutes.