Mushrooms cut into quarters and fill them with cold water. The water level is two fingers above the mushrooms. And bring to a boil.
Add salt in mushrooms literally a pinch, as the cheese can give enough salinity. When the mushrooms boiled add milk to the pan. We cut potatoes (I cut them into eights). And leave to boil.
While the soup is cooking - make sauté. In vegetable oil fry the finely chopped onions and carrots.
Add the roasting to the soup and cook until potatoes are ready. And at the very end add in the soup melted cheese, stirring until it dissolves. I cooked a little after the soup was ready to make it a little thicker.