2 standard cans condensed chicken broth, or 6 cups water with 8-10 tsp. powdered chicken boullion.
1/3 pound bulk pork sausage
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 cup sliced mushrooms
1 1/2 cup frozen young peas
4 raw eggs, wisked
1/2 cup chopped green onion (tops only)

In large pyrex or other microwave safe serving bowl combine broth, onion, celery, mushrooms and sausage (formed in small balls) place in microwave and heat until boiling for 2 or 3 minutes. Remove from oven and add peas. With a wire wish whip in the eggs quickly until they form a stringy consistency. Place back in over for 2 minutes full power. Whip soup again, and boil another 2-3 minutes. Put in bowls and top with green onion.