Dumplings in the pot "assol"

Fry the dumplings on all sides until lightly browned in butter (~ 30g). Cook the vegetable broth - put roughly cut carrots and onions, bay leaves, peppers and a bunch of parsley in boiling water (700 ml). Salt (1 ~
1. 5 h spoons) and cook for about 20 minutes (while the dumplings and mushrooms are fried). Strain the ready-made broth. Cut the champignons with plates and fry in butter (15g) in the same pan where the dumplings were fried. Spread dumplings and mushrooms equally in 4 pots. Pour over the broth. Do not close with covers. Put in the preheated oven for 30 minutes at t = 180 ~ 200 ° C. Put directly in pots or put in a deep plate.