A steaming hot bowl of soup may warm the cockles of your heart, but it won't raise your body temperature.

The psychology of hot food in bone-chilling weather is worth something, however. Besides, the moist heat a kettle of soup on the back burner produces will warm up the kitchen a little.

With or without excuses, these soups are perfect or winter weather. BEEF AND BARLEY SOUP (About 2 1/2 quarts) 2 cups canned tomatoes, drained, juice reserved 3/4 pound boneless chuck, cut into 1 1/2 inch cubes Salt and pepper to taste Celery tops from 1/2 a bunch 2 sprigs parsley 1/4 cup regular barley 1/2 package (10 ounce) frozen, cut green beans 1/2 cup coarsely chopped rutabaga 1 1/2 coarsely chopped cabbage 1/2 cup sliced carrots 1/2 cup carrots 1/2 cup thinly sliced onion

Add enough water to juice drained from tomatoes to make 1 quart. Place in large kettle with chuck, salt and pepper, celery tops and parsley. Cover and cook slowly for 1 hour. Add barley; cook 1 hour longer. Remove and discard celery tops and parsley. Add remaining ingredients and bring to boil. Reduce heat and cook 45 minutes. Serve with crusty rolls or blackbread.

Soup may be frozen in portions suitable for the family's use. To serve, reheat. ANTOINETTE HATFIELD'S FISH CHOWDER (Serves 8) 1 small onion, chopped 3/4 cup diced celery 4 tablespoons butter or margarine 1/4 pounds fresh fish, skinned, boned and cut up 2 cups diced, cooked potatoes 1 1/2 pound bag of mixed vegetables (peas, carrota, corn, green beans, etc.) 1 1/2 teaspoons fresh dill weed or 1/2 teaspoon dried Salt to taste

Saute onion and celery in butter until tender. Stir in flour. Slowly add milk. Continue stirring. Add fish, potatoes, mixed vegetables, dill and salt. Cook for 5 minutes and serve hot with pilot crackers.

if no fresh fish is available, canned salmon is a good substitute. ONION SOUP (Serves 8) 8 medium onions, approximately 1 1/2 pounds, thinly sliced 13 tablespoon butter 2 1/2 quarts beef stock or bouillon 8 thick slices French bread 1/3 cup grated Gruyere cheese Additional grated Gruyere for topping

Heat 5 tablespoons butter in 3 quart saucepan over low heat; add onions and cook slowly, stirring, until golden, about 10 minutes. Gradually blend in stock and season with salt and pepper. Bring to a boil. Cover and simmer about 15 minutes.

To serve, toast bread under broiler on one side. Spread each untoasted side with one tablespoon butter. Sprinkle with Gruyere cheese and broil again until cheese is brown and bubbly. Pour hot soup into tureen or individual bowls and float toast slices on top. Serve with additional grated cheese.

The soup may be frozen or refrigerated. If it is, do not make the toast until ready to serve. CREAM OF MUSHROOM SOUP (8 servings) 1 1/2 pounds fresh mushrooms, sliced 3 tablespoons butter 3 tablespoons flour 8 cups chicken stock 3/4 cup heavy cream

Saute the mushrooms for 5 minutes in the butter. Sprinkle with flour and cook 1 minute. Remove from heat and stir in 1 cup stock. Add remaining stock and simmer 10 minutes. Add cream; heat slowly and serve.

Soup may be refrigerated or frozen. To serve, defrost and reheat very slowly over direct heat (do not boil or cream will curdle) or over hot water in double boiler.