Heat a large pot with the oil. Add the onion and chantarelles. Cook for a few minutes.
Pour the water and bring to a boil. Add the broth, potatoes. Reduce the heat to low and simmer until potatoes are fork-tender.
Add the salmon. Cook about 1 min.
Pour the cream. Add the parsley, dill, spring onion, black pepper, salt. Turn off the heat. Let the soup sit for about 10 min.