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.