Prepare the Mirepoix vegetables.
Get a medium size stock pot and place it over a medium-high heat.
Add blended oil -- 75% canola oil and 25% extra virgin olive oil.
Then add your mirepoix vegetables - 50% onion, 25% celery, 25% carrots including a little bit of leak.
Give it a nice stir to give the vegetables a nice coating.
Then turn the heat to about medium and sweat the vegetables for about five or six minutes.
Keep on stirring the vegetables with your kitchen spoon and let them start cooking evenly.
After the vegetables have been sweating five or six minutes and become translucent, add parsley stems, a little bit of thyme and add enough water to cover the vegetables in the pot.
You may add 8-10 black peppercorn to the mix.
Then bring your stock up to a simmer and reduce the heat. Make sure not to boil it.
Once you come up to a simmer, reduce the heat and let the stock to simmer for about 45 minutes.
While the stock is simmering, using your skimmer, start pulling out the excess fat and any impurities every once in a while.
After 45 minutes of simmering, turn the heat off and let the stock sit for about five minutes.
Then pour the contents of the pot into the chinois to get your vegetable stock.
To store, place the stock into a container, and freeze it for later use.