Combine broth & milk in saucepan over low heat.
In separate bowl, whisk together almond flour, onion powder, garlic powder, pepper, dried parsley & salt.
Add dry ingredient mixture to saucepan.
Whisk over low heat for 10 minutes.
In separate bowl, mix together 1 tbsp cornstarch with 1 tbsp water till smooth. Add into saucepan.
Whisk continuously over low heat as soup thickens.
Remove from heat. Store in fridge for 4-5 days or freeze until ready to use.