This is a tasty soup with few ingredients. The veloute technique is easy, just like making a roux-thickened sauce, so if you find that easy then the whole thing is easy.
The French name for this fall and winter warmer is Potage Veloute aux Champignons. The French classify soups in three broad ways: a potage is a thick soup, a soupe is a thin soup with veggies and whatever else in it, and a consomme is a perfectly translucent broth clarified from an excellent stock. This potage can be made with chicken, beef, ham, or vegetable stock, or if you use dried mushrooms then the strained mushroom soaking liquid can be used for some or all of the stock.
For the dinner at which this was served, it was followed by the fish course and one of our diners is vegetarian, so I made a veggie stock from the trimmings of the vegetable course and added the mushroom soaking liquid from some dried wild mushrooms.