Brown hamburger in a stock pot. Drain, rinse and return to pot.
Add grated carrots, chopped onions, and chopped celery and let them sweat out until tender.
Add beef stock and bring to a boil.
Add rice (not cooked); 1 bay leaf, couple shakes of thyme, parsley, terragon, sage and salt and pepper, then turn down heat to simmer and let it cook until dinner time.
10 min. before you eat, add the cream of mushroom/chicken, and the sour cream and parmesan. Give it just enough time to heat through, about 3-5 minutes.