momuv4

Everyone loved this. The orzo had enough broth because I covered it with a lid. Absolutely fabulous! I used grated Romano cheese (had on hand, and gives an extra punch). Had left over plum tomatoes so I sautéed them with olive oil, garlic, salt, pepper and added in after orzo cooked. It gave it extra fluid that the orzo needs when sitting. So glad I found this recipe!

I did increase the milk to Tb instead of tsp like others recommended. Very yummy! I added a dash of salt to really bring out the flavor. Superb!

It may have something to do with quality of cheese, etc...,but I used high end gyuere, and Walmart Swiss. It ended up in a smooth ball of melted cheese. Hmm. Added lemon juice, then more lemon juice. Stir stir stir. Hmm. No real change. How I salvaged my precious fondue: added half and half, stirred until cheese mixture wouldn't let in any more liquid, then added "gluten-free" flour. Kept alternating the two until I got what I wanted. Definitely good, but I'm sure if I started with gluten free flour and more liquid in the beginning, it'd be a better, smoother product.

The soup, milk, and cheese combine into a nice cheese sauce. Really flavorful. I added green beans to round it off.

Excellent. The reason for 4 stars is because I added cornstarch for more "body". Also puréed in my blender, but that's personal preference.