Cut the salmon into medium cubes.

Mushrooms cut into plates.

Rub the carrots on a fine grater.

Heat up olive oil in a pan.

Add mushrooms and carrots. Fry for 10 minutes.

Add salmon to vegetables, stew for about 5 minutes.

In a saucepan, bring the broth to a boil. Dissolve melted cheese to dissolve. Salt, pepper.

Carefully add the salmon and vegetables to the cheese broth.

Add the chopped parsley and cook the soup on low heat for another 5 minutes.